• Add oil to a 10-inch skillet (or skillet of a similar size) so that you have about an inch of oil. Heat over medium-low heat to 360 degrees.
• While oil is heating, make doughnut batter. In a large bowl, whisk together flour, sugar, baking powder, and salt.
• In a separate, smaller bowl, whisk together buttermilk, egg, melted butter, and vanilla.
• Pour the liquid ingredients into the dry ingredients and mix together until just combined, taking care not to over-mix. Fold in ¼ cup nonpareils.
• When oil reaches 360 degrees, drop small balls of dough into the oil (using about 1 teaspoon of dough- doughnuts will increase in size once fried), working in batches and making sure not to overcrowd the skillet. Let each doughnut fry for about 1 ½ minutes on one side before flipping over with tongs and frying another minute.
• Remove doughnut holes from oil and place on paper towel-lined baking sheet. Monitor oil to make sure it remains at about 360 degrees. Continue frying with remaining dough. Let doughnut holes cool completely.
• Place remaining cup of nonpareils in small bowl.
• Once doughnut holes are cooled, brush glaze on with a pastry brush (you can also dunk doughnut holes into icing; just make sure to let excess drip off). Roll doughnut holes in nonpareils. Set on a piece of waxed or parchment paper to let icing dry.

Glaze

• Place confectioners' sugar in a medium bowl. Whisk in 4 tablespoon buttermilk and vanilla. Add another tablespoon buttermilk if your mixture is too thick.