Mix 275g of the flour, baking powder, salt and sugar together in a large bowl.
Make a well in the centre and add the eggs, wine and vanilla. Mix with a fork, incorporating a little flour as you go, just as if you were making pasta dough, until the mixture comes together.
Alternatively, put all the same ingredients into the bowl of a food processor and pulse until a dough is formed.
Knead by hand for 5 minutes, adding the extra 25g flour as you go if needed to prevent sticking. You are looking for the consistency of pasta dough, soft, slightly firm, but not sticky.
Cover with cling wrap and allow to rest 30 minutes at room temperature.
Break off small portions of dough and roll into logs, around 5 mm thick. Cut into very small pieces, no larger than 1 cm in length. Lay the pieces onto a lined tray while you continue with all the dough.
Pour enough oil into a large saucepan to half fill and place over a high heat. Once the temperature reaches 180°C (350°F) fry the dough pieces in batches so they don’t overcrowd the pot. Regulate the temperature so it doesn’t get too hot or they will burn. Use a slotted spoon to flip the dough over every now and then so they cook evenly.
Once puffed, golden and crisp, remove and drain on paper towels. Allow to dry out at room temperature for at least one hour.
If you plan on serving in a ring as pictured, grease a round plate with butter (stops the honey sticking to the plate and ensures pieces can be taken off). Or, line a muffin tin with paper cases if you want to serve individual portions.
Tip the honey into a deep heavy based frypan that’s large enough to hold all the fried dough. Heat over medium–high heat until the honey starts to bubble.
Add the fried dough and almonds and use a wooden spoon to fold and coat everything in the bubbling honey. The honey will thicken and become tacky as you stir. Once everything is a nice golden colour, remove from the heat. Don’t overcook or the honey will become toffee and will set rock hard.
Remove from the heat and using spoons to transfer, either form into a ring onto the buttered plate, or spoon into muffin cases. Be careful not to touch the mixture with your hands as the hot honey will burn. Scatter over sprinkles if desired.
Allow to cool and set before serving. Any leftovers can be covered and stored for up to 2 weeks.
