Two Cups Flour

Orange Donuts
0 Preheat oven to 425F (220C) Spray two 6-cavity donut pans with non-stick baking spray.
1 Whisk together the flours, baking powder, baking soda, and salt in a medium bowl. Set aside.
2 In a large bowl, work the orange zest into the granulated sugar by stirring and lightly pressing with a fork. Let sit for a few minutes so the sugar can absorb the oils from the orange zest.
3 Add the eggs, butter, oil, vanilla extract and almond extract to the orange sugar. Whisk to mix together. Add in the orange juice and mix again. 
12 Spoon half of the dry flour ingredients into the wet mixture and whisk until distributed. 
13 Pour in the buttermilk, whisk slowly to mix in. Then, whisk in the remaining half of the flour mixture until a smooth batter is formed.
4 Transfer batter to large plastic piping bag. Pipe each donut cavity 2/3 full with the batter. You can also do this with a spoon if needed, but a piping bag makes it so much easier.
5 Place the donut pans on the oven's middle rack and bake for 7-9 minutes until lightly golden. The donut should bounce back when gently pressed with finger. You can also insert a toothpick into the donut and if it comes out clean they are baked.
6 Transfer the pans onto a wore cooling rack for about 5 minutes.
7 Carefully tilt each pan to allow the donuts to slide out onto the wire rack to cool completely before glazing. Repeat with remaining batter.
Vanilla Orange Glaze
8 While the donuts are cooling, make your glaze. Whisk together all of the ingredients into a medium bowl. (*see notes on how to adjust glaze thickness)
9 While holding a donut with you thumb and first two fingers, lower it halfway into the glaze and twist back and forth to coat. Lift the donut slowly and place it glaze side up onto parchment paper. The parchment paper will catch any of the glaze drippings.
10 Let the glaze set for 3-4 minutes or longer before eating. Allow glaze to fully set before storing in airtight container.