In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and ¼ cup of granulated sugar until fluffy.

In a separate bowl, beat 2 eggs, then add 1 cup of buttermilk, ¼ cup of melted unsalted butter, and 1 teaspoon of vanilla extract. Mix until combined.

Pour the wet ingredients into the dry flour mixture and gently fold with a spatula to avoid overmixing.

Cover the batter and let it rest for about 10-15 minutes.

Heat vegetable oil in a deep skillet to 350°F (175°C).

Line a baking sheet with paper towels.

Transfer batter to a piping bag, ready for frying.

Pipe or drop the batter into hot oil, frying a few donuts at a time for 2-3 minutes until golden brown.

Flip the donuts to cook the other side for another 2-3 minutes.

Remove with a slotted spoon and place on the paper towel-lined baking sheet.

Mix 1 cup of powdered sugar with 2-3 tablespoons of milk and 2 tablespoons of cocoa powder for glaze.

Dip warm donuts in the glaze and allow excess to drip off.

Sprinkle with desired toppings immediately after glazing.

Let the glaze set on a wire rack for a few minutes.

Serve warm as a delightful treat.

Store leftovers in an airtight container at room temperature for up to 2 days.