In a bowl, place butter and sugar and beat to combine. Add the eggs and beat well. Add the buttermilk and mix well. Keep aside.

In a another large mixing bowl, place the flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt and stir to mix.

Add the flour mixture to the butter mixture and mix to form a dough. The dough will be slightly sticky. Cover the bowl with plastic wrap and place in the refrigerator for 2 to 3 hours or overnight. Knead well for 6 to 7 minutes.

Generously flour your working area and roll out the dough into a large square, about 1/2 inch thick. Use a large round cookie cutter/doughnut cutter or a sharp edged round stainless steel katori and cut out into 2 1/2 to 3 inch rounds. Use the smallest round cutter or the end of a piping tip to cut holes in the center of each of the cut out rounds.

Use the remaining scraps to form a dough and re roll to cut out more doughnuts.

In a heavy bottomed vessel, heat oil for deep frying. Once the oil is piping hot, reduce flame to medium. Drop 2 to 3 doughnuts into the hot oil but don’t over crowd the vessel. Fry each side till it reaches a golden brown shade, approx 1 1/2 to 2 mts. Remove and place on paper towels. Dip one side of the fried doughnut in the prepared chocolate glaze and place on a wire rack for the glaze to set.

For the chocolate glaze, in a bowl combine softened butter, milk, corn syrup, and vanilla and heat over medium heat until butter is melted.

Remove from heat, add chopped chocolate and whisk until melted. If the chocolate is not melting, place the bowl over another bowl of warm water and whisk. Add the powdered sugar, and whisk until smooth. Place this chocolate glaze over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.