In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy. This stage wakes up the yeast and ensures a proper rise later.

Now, in a large mixing bowl, combine butter, sugar, almond extract, lemon zest, and egg. Mix these until they’re well blended. Once that’s done, add the frothy yeast mixture.

Gradually mix in the flour and salt. Stir until a dough begins to form. The dough should be a bit sticky, but not wet. Adjust with more flour as needed.

Turn the dough onto a floured surface and knead for about 5 minutes. This builds the gluten, giving your doughnuts structure.

Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm area until it doubles in size, around 1-1.5 hours.

Once risen, punch down the dough and roll it out to about 1/2 inch thick. Use a doughnut cutter or two round cutters to shape your doughnuts. Place them on parchment paper.

Cover the shaped doughnuts with a towel and let them rise again for about 30 minutes. This helps achieve that classic fluffy texture.

In a deep fryer or a large pot, heat the oil to 365°F. Use a thermometer to keep the temperature steady.

Carefully add a few doughnuts at a time to the hot oil, frying for about 1 minute on each side until golden brown. Remove and let them drain on paper towels.

While doughnuts cool slightly, whisk together the glaze ingredients until smooth. You want it to be pourable but slightly thick.

Dip the warm doughnuts into the glaze, ensuring they’re well coated. Allow any excess glaze to drip off.

Serve the doughnuts warm or at room temperature. They are best enjoyed fresh but can also last a day or two.