In a large mixing bowl, combine all-purpose flour, active dry yeast, whole milk, granulated sugar, melted unsalted butter, large eggs, and a pinch of salt. Mix thoroughly until a soft, cohesive dough begins to form. This initial blending should take about 5 minutes.

Transfer the dough onto a floured surface and knead vigorously for about 10 minutes until it becomes smooth and elastic. You will know it's ready when it springs back after pressing.

Shape the kneaded dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Allow it to rise in a warm spot until it doubles in size, typically taking about 1 to 2 hours.

Once the dough has risen, punch it down gently and roll it out on a floured surface to about 1/2-inch thickness. Use a round cutter to cut out circles of dough.

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Carefully drop in the dough rounds, being cautious not to overcrowd the pot. Fry each until they are golden brown, about 1-2 minutes on each side.

While the bomboloni cool slightly, whip the heavy cream in a medium bowl using a mixer on medium speed. Gradually add pure vanilla extract and sugar until soft peaks form. This should take around 3-5 minutes.

Once the bomboloni have cooled to a warm temperature, use a piping bag fitted with a filling tip to inject the creamy mixture into the center of each doughnut.

Before serving, lightly dust the filled Bomboloni alla Crema with powdered sugar, enhancing both their visual appeal and sweetness.