These air fryer doughnuts will make desserts easy again

Place all lemon curd ingredients in a saucepan on medium heat. Stir until the mixture just comes to the boil and is thick enough to coat the back of a spoon. Strain the mixture through a fine sieve into a heatproof bowl. Cover the surface with plastic wrap. Cool to room temperature, then refrigerate for at least 6 hours or until cold.

In a bowl, whisk together milk, yeast and 1 tablespoon sugar. Set aside in a warm place for 10 minutes or until foamy.

Place flour, salt and remaining sugar in the bowl of an electric mixer fitted with a dough hook. Make a well. Add yeast mixture, egg and melted butter. Mix on low speed for 1 minute or until the dough just starts to come together. Increase speed to medium-high. Knead dough for 5 minutes or until a smooth and elastic dough forms. Place into a lightly oiled bowl and loosely cover with greased plastic wrap. Leave in a warm place for 50 minutes or until the dough doubles in size.

Punch dough down and shape into a ball. Turn onto a lightly floured surface and roll out dough until about 2cm in thickness. Using a 6.5cm round cutter, cut rounds from dough. Re-roll and cut any scraps. Place onto a tray lined with baking paper and cover with greased plastic wrap. Set aside in a warm place for 1 hour.

Preheat air fryer on 190°C. Cook doughnuts, in batches, for 4–5 minutes or until golden and just firm. Place extra sugar in a bowl. Spray hot cooked doughnuts with oil and toss in extra sugar to coat all over (spraying them with oil helps the sugar stick). Set aside to cool completely.

Make a small cut into the side of each doughnut. Spoon lemon curd into a piping bag fitted with a 1cm plain nozzle. Pipe lemon curd into each doughnut. Serve.