Start by gathering all your ingredients. This ensures you're ready to go. Combine the dry ingredients in a large mixing bowl. Whisk together the sweet rice flour, all-purpose flour, poi flour, tapioca starch, ground cinnamon, baking powder, and granulated sugar until they are uniformly mixed.

In another bowl, whisk the wet ingredients. Mix the milk, egg, and melted butter until well blended. The key is to ensure the butter is at room temperature. This helps achieve a smooth batter.

Slowly pour the wet mixture into the dry ingredients. Stir gently until fully incorporated. Avoid overmixing; you want to maintain the fabulous texture. The batter should be thick but still pourable.

In a heavy-bottomed pot, pour in enough vegetable oil for frying (about three inches deep). Heat it to around 350°F (175°C). This is crucial, as the oil temperature affects the donut's texture.

Using a donut cutter or your hands, spoon out portions of the batter and drop them into the hot oil carefully. Fry for about three minutes on each side until golden brown. Use a slotted spoon to remove them and let them drain on paper towels.

In a separate bowl, combine the confectioners' sugar, almond extract, milk, and vanilla extract. Whisk until smooth. Adjust the milk to achieve your desired glaze consistency. If you like a thicker glaze, use less milk; for a thinner glaze, add more.

Once the donuts cool slightly, dip them into the glaze while they are still warm. To add nuts, sprinkle finely chopped nuts on top immediately after glazing.