In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and orange zest until evenly combined. In a separate bowl, whisk the eggs, melted butter, and liquor until smooth. Add the wet mixture to the dry ingredients and stir until the dough begins to come together.

Transfer the dough to a lightly floured surface and knead gently until it forms a smooth, cohesive ball. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.

Divide the dough into eight equal portions, keeping them covered to prevent drying. Roll each portion into a rope approximately 18 inches long. Cut into ½-inch pieces and, if desired, roll each piece into a small ball. Repeat with the remaining dough.

Heat 1–2 inches of vegetable oil in a deep frying pan or Dutch oven to 375°F (190°C). Line a baking sheet with paper towels. Working in small batches, carefully lower the dough pieces into the oil. Fry until golden brown and puffed, gently stirring to prevent sticking. Remove with a slotted spoon and place on the prepared tray to drain excess oil. Continue until all dough has been fried.

In a large skillet, combine the honey and granulated sugar. Warm over medium heat, stirring until the sugar fully dissolves and the mixture becomes glossy. Simmer for 3–5 minutes, then stir in the orange zest.

Add the fried struffoli to the honey mixture, stirring gently to ensure even coating. Cook for an additional 3–5 minutes over low heat. Remove from the heat and allow the mixture to cool briefly. Arrange the coated struffoli into a wreath shape on a platter, or pile into a mound. Garnish generously with colored sprinkles. Allow to set before serving.