1. In a medium bowl combine flour, baking soda, baking powder, nutmeg and salt. In a large mixing bowl beat eggs until blended. Beat in ⅔ cup granulated sugar, melted butter and vanilla. Alternately stir in flour mixture and buttermilk until blended. Cover; refrigerate 1 hour.
2. In a large heavy skillet or deep-fat fryer, pour enough oil to provide 1½ inches of frying depth; heat to 375°F. Turn out dough onto a lightly floured surface; lightly sprinkle dough with flour and roll out to ½-inch thickness. Cut with a floured 2½-inch donut cutter. Reroll scraps.
3. Fry several at a time for 1 to 1½ minutes per side or until golden. Drain and cool on double thickness of paper towels. Cook donut holes about 2 minutes; drain and cool. Frost donuts with Confectioners’ Glaze. If desired, sprinkle with coconut. Coat cooled donut holes with granulated or confectioners’ sugar.

Confectioners’ Glaze

1. In a medium bowl whisk together confectioners’ sugar, vanilla and enough half-and-half or milk to make a spreadable glaze.

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