Dough: add the eggs, butter, sugar, and salt to a standing mixer with the whisk attachment and mix on high speed for 3 to 4 minutes.
Next, switch to the hook attachment and add in the flour and mix on medium speed until combined and then mix for 3 to 4 minutes to knead.
Let the dough rest for 30 minutes.
Cut the dough into 4 pieces and then roll out each one like a long rope about a ½” thick. Then, cut the rope again into ½” pieces and roll them in your hands to form them to a ball.
Place them on a sheet tray lined with parchment paper and sprinkle on a little flour to keep them from sticking to each other.
Next heat the oil in a pot or fryer to 350°. Cook the struffoli balls a little a time for a few minutes or until lightly browned and cooked in the middle. Set aside on a paper towel to dry.
Sauce: add the sugar and water to a small pot and bring to a boil and then cook over low heat until the sugar is dissolved, which takes about 4 to 5 minutes. Whisk in the honey.
Next, add the struffoli to a large bowl along with the simple syrup honey and pecans, and mix until combined.
Form the struffoli into a wreath shape on a plate and garnish with optional garnishes.