In a large mixing bowl, combine warm milk, sugar, and yeast, letting it sit for 5-10 minutes until frothy. Mix in flour, salt, eggs, and melted butter until a shaggy dough forms.

Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Shape into a ball and place in a greased bowl, cover with a towel.

Allow the dough to rise in a warm area for about 1 hour or until doubled in size.

Punch the dough down, roll it out to ½-inch thickness and cut into 3-inch circles. Place on a floured baking sheet and let rise for an additional 30 minutes.

Heat oil to 350°F (175°C) and fry dough rounds for 2-3 minutes per side until golden brown. Drain on paper towels.

Once cooled, fill a pastry bag with pastry cream and fill each Bomboloni until plump.

Roll filled Bomboloni in powdered sugar and serve immediately.