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1
In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons of the flour.
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2
(Alternatively, whisk the ingredients by hand.)
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3
Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.
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4
Return the bowl to the mixer, fitted with a dough hook.
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5
Add the remaining 13/4 cups plus 2 tablespoons of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt.
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6
Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl.
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7
Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap.
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8
Refrigerate overnight.
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9
The dough will not rise.
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10
In a large saucepan, heat the canola oil to 360.
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11
Line a rack with paper towels.
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12
Fill a shallow bowl with 1/2 inch of granulated sugar.
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13
On a lightly floured surface, roll out the dough a scant 1/2 inch thick.
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14
Using a 1/2-inch round biscuit cutter, stamp out 32 rounds; do not reroll the dough.
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15
Fry the rounds, 8 at a time, until they are browned, about 4 minutes.
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16
Be sure to keep the oil between 360 and 375.
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17
Drain the bomboloni on paper towels, then roll them in the granulated sugar.
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18
Continue frying and rolling the remaining bomboloni.
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19
Fit a pastry bag with a plain donut tip (or a 1/4-inch tip) and fill with the preserves (you can also use a squeeze bottle).
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20
Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible.
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21
Dust the bomboloni with confectioners' sugar and serve warm.
