In the bowl of a stand mixer, combine the flour with the eggs, egg yolks, sugar, oil or butter, salt, and any desired spices or flavorings. Mix until you have a smooth dough ball. Cover with plastic wrap and let it rest for at least 20 minutes.

Cut the dough into pieces and roll them into small balls, similar to making gnocchi. Choose the size you prefer.

Heat a frying pan with oil and fry the struffoli in batches, adjusting the temperature so they turn golden but not dark and are cooked through. The larger the balls, the lower the oil temperature should be to cook them properly. Drain on paper towels.

In a large saucepan, combine the syrup ingredients and heat them. If you like the struffoli to stay separate, stop cooking the syrup as soon as the sugar dissolves. If you prefer the classic version that can be sliced, cook the syrup for a few more minutes, to 260°F (126°C) if using a candy thermometer. Add the struffoli to the hot syrup and stir well, then transfer to your serving dish.

Decorate as you like with your favorite toppings or those your family traditionally uses!