In a large bowl, sift all the dry ingredients.
Next, mix the liquid ingredients into the dry ones to form the dough.
Next, knead the dough either with a dough hook or by hand for 2 minutes.
Once the dough is properly mixed let it sit for at least 20 minutes before using.
Roll the dough out with a rolling pin until it around ¼ inch thick.
Cut the dough into your desired donut shapes with cookie cutters, cups, or knives. If you want a ring you can either cut out the center with a shot glass, smaller cookie cutter, piping tip or poke and shape a hole in the center.
Add excess dough and to remain dough and roll out and repeat steps 5 and 6 until you have no dough remaining. If you don’t have enough dough to make a full last donut, you can roll the excess into small balls and make donut holes.
Heat oil in a deep-fryer or large pot. We used our large cast-iron pot.
With a wooden spoon gentle place the dough into the oil. (2-3 max in a pot).
On medium to medium-high heat fry the donuts on each side until golden brown. (Carefully not to have the heat too high or you might cook the outside of the donut while the inside is still raw.)
Place the cooked donuts onto a paper towel-lined plate. (This will soak up excess oil.)
Repeat steps 9 and 10 until no dough remains.
Top and fill donuts as desired.
Best served fresh.