Orange Glazed Giant Donuts with Almonds - unsalted butter

Method

• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter on medium speed with the sugar, salt, powdered milk and mace until smooth and creamy, about 1 to 2 minutes.
• In a small bowl, beat the vanilla with the eggs and egg yolks, and add to the creamed butter.
• Pour the milk in the bowl and continue to beat until all is well incorporated.
• Switch the paddle on the mixer with the dough hook.
• Add the cake flour, bread flour and baking powder to the mixing bowl.
• Mix on low speed until a ball forms.
• Increase the speed to medium and continue to beat the dough for 2 to 3 minutes.
• Remove the dough from the mixer and place on a floured work surface.
• Cover with a damp towel and allow the dough to rest for about 15 to 20 minutes.
• Preheat a fryer to 360 degrees F.
• Once the dough has rested, remove the towel and roll the dough out to 3/4-inch thickness.
• Use a 4 1/4 to 4 1/2-inch round cutter to cut 12 rounds out of the dough.
• Use a 1 1/2-inch round cutter to cut a hole out of the center of each of the 12 rounds.
• Place the rings in the fryer and fry for 3 minutes per side.
• Remove from the fryer and set on a wire cookie rack set over a sheet pan.
• Continue in the same manner for the remaining dough rings.
• Once all of the donuts have been fried, allow to cool on the rack for 10 to 12 minutes.
• In a medium bowl, combine the confectioners' sugar, orange zest and juice and whisk to combine to form a glaze.
• Dip the fried donuts into the glaze and twist to allow the excess to drip off.
• Place the donuts back on the rack, glaze side up, and sprinkle with 2 tablespoons of the almonds.
• Repeat this process with the remaining donuts, glaze and almonds.
• Serve the prepared donuts immediately.