Start by grabbing a large mixing bowl. Add the sifted flour, sugar, baking powder, nutmeg, and salt, then whisk them together so the mixture looks nice and even.

In a separate bowl, lightly beat the eggs. Pour in the oil, buttermilk, and vanilla, and stir until everything comes together smoothly.

Pour the wet ingredients into the dry ones and gently fold the batter. Stop as soon as you don’t see any dry patches over mixing will make the doughnuts tough. Lightly grease your doughnut pan. Use a spoon or piping bag to fill each space about two-thirds full.

Slide the pan into a preheated 350°F (175°C) oven and bake for about 10–12 minutes. They’re done when the tops spring back when you touch them and the edges have a light golden color.

Let the doughnuts rest in the pan for a couple of minutes, and then move them to a cooling rack.

To make the glaze, whisk together the sifted powdered sugar, milk or cream, and vanilla until it are smooth. Add a little extra milk if you want it runnier or more sugar if it needs to be thicker.

Dip the warm doughnuts into the glaze, let the excess drip off, and set them back on the rack so the glaze can firm up. Then enjoy.