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1
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.
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2
In a small bowl, beat the vanilla with the eggs and egg yolks, and add to the creamed butter.
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3
Pour the milk in the bowl and continue to beat until all is well incorporated.
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4
Switch the paddle on the mixer with the dough hook.
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5
Add the cake flour, bread flour and baking powder to the mixing bowl.
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6
Mix on low speed until a ball forms.
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7
Increase the speed to medium and continue to beat the dough for 2 to 3 minutes.
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8
Remove the dough from the mixer and place on a floured work surface.
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9
Cover with a damp towel and allow the dough to rest for about 15 to 20 minutes.
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10
Preheat a fryer to 360 degrees F.
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11
Once the dough has rested, remove the towel and roll the dough out to 3/4-inch thickness.
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12
Use a 4 1/4 to 4 1/2-inch round cutter to cut 12 rounds out of the dough.
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13
Use a 1 1/2-inch round cutter to cut a hole out of the center of each of the 12 rounds.
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14
Place the rings in the fryer and fry for 3 minutes per side.
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15
Remove from the fryer and set on a wire cookie rack set over a sheet pan.
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16
Continue in the same manner for the remaining dough rings.
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17
Once all of the donuts have been fried, allow to cool on the rack for 10 to 12 minutes.
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18
In a medium bowl, combine the confectioners' sugar, orange zest and juice and whisk to combine to form a glaze.
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19
Dip the fried donuts into the glaze and twist to allow the excess to drip off.
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20
Place the donuts back on the rack, glaze side up, and sprinkle with 2 tablespoons of the almonds.
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21
Repeat this process with the remaining donuts, glaze and almonds.
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22
Serve the prepared donuts immediately.
