In a mixing bowl, combine warm milk and active dry yeast; allow this mixture to froth for about 5 minutes.

Stir in granulated sugar, softened butter, and eggs. Gradually mix in all-purpose flour until the dough becomes soft and slightly sticky.

Transfer the dough onto a floured surface and knead it for approximately 8 minutes, until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl and cover it with a kitchen towel. Set it in a warm spot for about 1 hour or until doubled in size.

Once risen, roll out the dough to a thickness of about ½ inch. Use a 3-inch round cutter to cut out circles.

Spoon a dollop of pastry cream into the center of each circle, fold the dough over to create a half-moon shape, and pinch the edges to seal.

Heat vegetable oil in a deep pan to 350°F. Carefully add the filled bomboloni, frying for about 2 minutes on each side until golden brown.

Remove bomboloni from the oil and allow them to drain on paper towels. Dust with powdered sugar while still warm.