In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of granulated sugar, 1 packet of fresh yeast, and 1 teaspoon of salt.

In a separate bowl, whisk together 1 cup of warm whole milk, 2 large eggs, and ¼ cup of melted unsalted butter.

Gradually mix the wet ingredients into the dry mixture until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, covering it with a damp cloth. Let it rise in a warm, draft-free area for approximately 1-2 hours, or until it has doubled in size.

Once the dough has risen, punch it down gently to release air. Roll it out on a floured surface to about ½ inch thick, then use a round cutter to cut out circles.

Transfer the rounds onto parchment-lined trays, cover them with the damp cloth, and allow them to rise again for about 30-45 minutes, until they've puffed up noticeably.

While the Bomboloni dough is rising, heat oil in a deep fryer or large pot to 350°F. Carefully drop in the dough rounds a few at a time, fry for about 2-3 minutes on each side until golden brown.

Allow the fried Bomboloni to cool slightly on the paper towels. Once they are warm but not hot, fill a piping bag with your prepared pastry cream.

Poke a small hole in the side of each doughnut and carefully squeeze the cream into the center until you feel slight resistance.

Finally, generously dust each Bomboloni alla Crema with powdered sugar just before serving.