Making Bomboloni alla Crema can be straightforward if you follow these simple steps:

1. Activate Yeast: In a small bowl, combine warm milk with 1 tablespoon of sugar and yeast. Allow it to sit until frothy, about 5-10 minutes.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, remaining sugar, and salt.
3. Combine Wet Ingredients: Add the frothy yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until combined.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area until doubled in size, about 1 hour.
6. Shape Bomboloni: Punch down the dough and roll it out into a ½-inch thick sheet. Use a round cutter to cut out circles.
7. Second Rise: Arrange the circles on a floured surface, cover them with a towel, and let them rise for another 30 minutes.
8. Heat Oil: In a large pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
9. Fry Bomboloni: Carefully place a few doughnuts into the hot oil, frying for about 2-3 minutes on each side until golden brown. Remove using a slotted spoon.
10. Drain and Cool: Place the fried bomboloni on paper towels to absorb excess oil. Allow cooling slightly.
11. Fill with Cream: Using a pastry bag or a spoon, fill the cooled bomboloni with pastry cream.
12. Dust with Sugar: Finally, roll the bomboloni in powdered sugar for a sweet finish.