Place the dessert wine, clementine zest, and vanilla seeds in a small bowl. Cover with plastic wrap and heat in the microwave for a few seconds. Let it infuse.

Bring the butter to room temperature.

In a stand mixer, combine the flours and mix well using the dough hook.

Add the baker’s ammonia, then the salt, and finally the vanilla powdered sugar. Mix until well incorporated.

Add the eggs one at a time, mixing after each addition.

Strain the infused wine to remove the solids and add it to the dough. If it’s still warm, add it to the dough, then remove the mixer bowl and place it in cold water to prevent the butter from melting too much when added next.

Add the softened butter and mix until incorporated.

You’ll have a very soft, sticky dough. Wrap it in lightly oiled plastic wrap and refrigerate for at least 12 hours.

After chilling, remove the plastic wrap and, using your hands and a little flour, roll the dough into long ropes about the thickness of a finger on your work surface.

Heat the peanut oil and keep the temperature steady at 285°F (140°C).

Using a bench scraper, cut the ropes into small balls and drop them into the hot oil, stirring often.

When the struffoli turn golden brown, remove them with a slotted spoon and drain on paper towels until cooled.
Note: Try not to stack the struffoli while cooling, as they can lose their crispness from the moisture.

In a separate saucepan, melt the honey and sugar together.

Dip the freshly fried struffoli into the warm honey mixture, then arrange them on a serving plate and top with mini candied fruit, colored sprinkles, or silver dragées.