Spray a 12-cup classic bundt pan with non-stick cooking spray.

In the bowl of an electric mixer fitted with bread hook (see note), pour warm milk. Sprinkle with yeast and three tablespoons sugar. Stir to combine. Allow to sit for five minutes. Add flour, salt and oil. Stir on low speed until a ball of dough forms. Knead on low speed for five minutes, until dough is smooth and elastic. Allow to rest for 10 minutes.

Divide dough into two pieces, and roll each piece into a two-inch thick log. Cut each log into 10-12 pieces. Flatten each piece of dough with fingers; place half a teaspoon of preserves into center of each dough round and fold dough over preserves to form a ball. Pinch dough together to seal.

Meanwhile, combine melted butter, vanilla extract, orange juice and liqueur in a small bowl. In another small bowl, combine remaining one cup sugar and cinnamon. Dip each ball of filled dough first in butter mixture and then in cinnamon-sugar, rolling to coat. Place in bundt pan, creating two layers of balls. Second layer of balls should rest above empty spaces between balls on first layer. Cover with plastic wrap, and allow to rest for 45 minutes.

Pre-heat oven to 350 degrees Fahrenheit. Uncover bundt pan and bake for 30-35 minutes, until dough appears golden. Place on wire rack to cool for 15 minutes. Run a rubber spatula around edges and center of pan. Invert onto serving plate. Sprinkle with confectioner’s sugar.

Best served warm from the oven. If not serving immediately, wrap tightly in foil and heat at 300 degrees Fahrenheit degrees for five to 10 minutes until warm.