In a large bowl, mix the flour, sugar, yeast, and salt together until well combined.

In a small saucepan, heat the milk and butter over low heat until warm, but not boiling. Remove from heat and let it cool slightly.

Pour the warm milk and butter mixture into the bowl with the dry ingredients. Stir until the mixture combines.

Beat in the eggs one at a time, mixing well after each addition. Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.

Place the kneaded dough in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Once the dough has risen, punch it down to release the air. Roll it into small balls, about the size of a golf ball.

Flatten each ball slightly and place a teaspoon of custard in the center. Carefully fold the dough over the custard and pinch to seal it well.

Shape the filled dough into a ball again and let them rise for another 30 minutes.

Heat oil in a deep frying pan over medium heat. Fry the cream bombs in batches until they are golden brown on all sides, about 3-4 minutes.

Once fried, remove them from the oil and drain on paper towels. Dust with powdered sugar before serving warm.