Creating Bomboloni alla Crema involves a few easy steps:

1. Dissolve Yeast: In a bowl, combine lukewarm milk and active dry yeast. Let it sit for about 5–10 minutes until frothy.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, melted butter, sugar, and vanilla extract.
3. Combine Mixtures: Pour the yeast mixture into the bowl with wet ingredients, mixing until well combined.
4. Add Dry Ingredients: Gradually add in the flour and salt. Knead the dough until it’s smooth and elastic, about 10 minutes.
5. First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rest for 1 hour in a warm place, until doubled in size.
6. Shape Bomboloni: Punch down the dough and roll it out to a thickness of about 1/2 inch. Cut out circles using a round cutter (about 3 inches in diameter). Place them on a floured surface to rise for another 20–30 minutes.
7. Meanwhile, Prepare the Cream: In a saucepan, heat milk in a medium pot over medium heat until it’s just about to boil. In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Slowly pour the hot milk into this mixture, stirring constantly.
8. Thicken Cream: Return this mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and add vanilla extract and butter. Transfer to a bowl and let it cool completely.
9. Fry Bomboloni: Heat vegetable oil in a deep frying pan. Once hot, gently drop in the dough circles. Fry until golden brown on each side, about 3–4 minutes. Remove and drain on paper towels.
10. Fill with Cream: Once the bomboloni have cooled slightly, use a piping bag to fill them with the cooled cream filling.
11. Sugar Coating: Roll the filled bomboloni in granulated sugar for a sweet finish.

These steps provide an approachable way to create this incredible delicacy right in your own kitchen.