Place flour into sifter, add baking powder and salt and sift onto pastry board.

Make a well in the middle of the sifted ingredients.

In a bowl, beat the eggs well.

Pour about half of the eggs into the well and start to blend together with the flour.

Add the wine, oil and the rest of the egg mixture and knead until a soft dough forms.

Cut the dough into 4 equal parts with a knife or pastry cutter, place 1 of the parts to the side and

cover the rest of the dough with a cloth.

Using a knife, cut the dough into 4-5 equally-sized sections.

Roll each section into a long, thin rope about 1/4"-thick.

Slice the ropes into approximately 1/4"-wide pieces.

Add dough cut balls to a plate, sprinkling them with flour, this is so the dough balls don't stick together.

Add oil to a saucepan with tall sides (with about a 3-quart capacity) and place over medium heat.

Once oil reaches 375°F, add the dough balls, small batches are best, do not overcrowd the saucepan.

Fry them for a few minutes, until they turn golden to lightly golden-brown.

Remove the dough balls from the oil and place them on a plate lined with paper towels or onto paper bags, to absorb excess oil.

Repeat and continue with the remaining dough and frying in batches.

Place a layer or two of paper towels on the plate between batches.

Let dough balls cool then place in a bowl.

Once you are done frying and everything is cooled down.

Heat honey in a small saucepan until it's warmed and has thinned.

Pour some of the dough balls into the honey, toss to coat, and remove with a slotted spoon.

Place the honey covered dough balls on a serving plate, sprinkle with sprinkles.

And repeat until all of the dough balls are covered in honey and plated.

You can pour the excess honey over the top of the "struffies"

Store in an airtight container at room temperature.