heat 2 or 3 inches of oil in a deep-fat fryer or heavy kettle to 375.
Beat 1 1/2 cup flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour.
Turn dough onto a well-floured cloth-covered board; roll around lightly to coat with flour.
Roll gently 3/8-inch thick.
Cut with floured doughnut cutter.
Slide doughnuts into hot oil with wide spatula.
Turn doughnuts as they rise to the surface.
Fry until golden brown, 1 to 1 2/ minutes on each side.
Remove from oil; do not prick doughnuts.
Drain on paper towels.
Serve plain, sugared or frosted. ***** Sugared: Shake doughnuts one at a time in a bag of powdered sugar. ***** Glazed: Mix 1 cup powdered sugar and 1/3 cup boiling water; dip warm doughnuts into warmed glaze.
Sprinkle with chopped nuts, if desired. ***** Buttermilk Doughnuts: Decrease baking powder to 2 tsp and beat in 1 tsp baking soda.
Substitute buttermilk for the milk.
DO NOT use self-risingflour.