1. To a stand mixer bowl, add in 1 cup of milk, heated to 110 degrees F, 1 tsp. white sugar, and 2 and 1/2 tsp. active dry yeast. Whisk that, and let it sit for 5 minutes, until foamy.

2. Add in the remaining 1/4 cup sugar, 1 tsp. salt, 1 large egg, beaten, 4 Tbsp. melted butter, and 3 cups all-purpose flour. Knead that with a dough hook attachment on low speed for about 2 minutes.

3. Turn up the speed to medium, and knead for 5 minutes, until the dough is soft and elastic. You may need to add more flour if the dough is too sticky.

4. Transfer the dough to a large bowl, cover it with plastic wrap, and let it rise for 30 minutes until doubled in size.

5. Place the donut dough onto a lightly floured surface, and divide the dough into 12 pieces. Roll each one into a round ball. Cover, and let the donuts rise for about 2o minutes.

6. Now, make the espresso sugar by mixing together 1/2 cup white sugar and 1 tsp. espresso powder. Set aside.

7. Preheat the air fryer (or oven) to 350 degrees F, and right before baking, spray the donuts with oil spray. Bake the donuts for 6-8 minutes, or until golden and baked through.

8. Once cooked, brush the donuts with the remaining 4 Tbsp. melted butter, and roll them in the espresso sugar. Now let the donuts cool completely.

9. While the donuts are cooling, make the espresso cream. In a medium bowl, with a hand mixer, beat together 1 + 1/2 cup heavy whipping cream, 1/4 cup white sugar and 3/4 tsp. espresso sugar. Beat until stiff peaks.

10. Now finally, fill your donuts and enjoy!