• Pour enough oil into a large pot to give you about an inch to two inches of oil. Heat oil to 365°F, over medium-high heat. Use a frying thermometer or a candy thermometer to ensure proper temperature. While oil is heating prepare donuts, (keep an eye on the oil temperature).
• In a medium bowl, whisk together flour, ½ cup sugar, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl, whisk together buttermilk, vanilla, rum extract, and melted butter.
• Add the buttermilk mixture to the flour mixture, and using a fork, mix just until combined. Do not over mix.
• On a lightly floured surface, roll dough to ½-inch thickness with a floured rolling pin. Then use a 3-inch pastry cutter and a 1-inch pastry cutter, cut out donuts and donut holes, placing cut-donuts on a parchment paper-lined baking sheet or cutting board. Re-roll as needed to use all the dough.
• Once your oil has reached 365°F, place no more than 3 donuts in the oil at a time (or you run the risk of cooling your oil too much). Fry for about 2 minutes, flipping once. Donuts are done when they are golden-brown on both sides. Move to a paper towel-lined cooling rack to cool.

  **Keep an eye on your oil temperature and adjust the heat up or down to maintain a temperature of 355°F to 365°F.**
• Allow fried donuts to cool to room temperature before dipping them in frosting.

To make the glaze:

• Add all the glaze ingredients to a small bowl. Stir with a small whisk or a fork until the frosting is smooth.
• The glaze should be thick enough to cling well to the cooled donut without running off the donut. If the glaze is too thick, add a teaspoon of eggnog and stir, adding more, one teaspoon at a time, until you've reached the desired consistency. To thicken the glaze, add a tablespoon of powdered sugar, stir.
• Dip the tops of the donuts in the glaze twice, gently shaking off the excess.
• Allow the donuts to sit for a couple of minutes to allow the glaze to set slightly.