In a large mixing bowl, combine flour, yeast, sugar, and salt. Warm milk to about 110°F and add to dry ingredients with eggs and melted butter. Stir until smooth, about 5 minutes, then knead for another 5 minutes.

Place the dough in a greased bowl, cover, and let it rise in a warm environment until doubled in size, about 1 hour.

Punch down the dough gently, roll into a log, and cut into equal pieces. Shape each piece into a ball and place on a parchment-lined baking sheet.

Cover the balls loosely with a kitchen towel and let them rise for 30-45 minutes until puffed up.

Heat vegetable oil in a deep pan to 350°F. Fry bomboloni for 2-3 minutes on each side until golden brown.

Allow fried bomboloni to cool for a few minutes, then prepare to fill them with cream.

Gently insert a pastry bag tip into each bombolone and fill with cream, being careful not to overfill.

Dust warm bomboloni with powdered sugar and serve on a plate, ideally with espresso.