Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour.
Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place.
Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan.
Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature.
In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.
Recipe courtesy of Chef Scott Cutaneo – Le Petit Chateau