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In a large bowl, mix all of the ingredients, except the flour, until they are thoroughly combined. Add the flour, 1 cup at a time, until a soft dough is formed, and it is no longer clinging to the side of the bowl. (This usually takes about 4 1/2 cups of flour, but will be altered according to weather, humidity, etc.) At this point the dough can be worked into a 1-inch disc, wrapped in plastic, and refrigerated for an hour or so, or it can be directly rolled out. Divide the dough in half, reserving the unused half in the refrigerator. On a well-floured work surface, with the top of the dough floured as well, roll out the dough to 1/4 inch thickness. With a floured doughnut cutter, cut out doughnuts and holes. The dough does not re-roll well, so scraps can be sliced into fritters. Roll and cut the second portion of dough. The doughnuts can be held on a lightly floured baking sheet until frying. Prepare the oil for frying. In a Dutch oven, heat oil, at least 2-3 inches deep, to 360u00b0F. Fry the doughnuts, no more than 4 at a time, until they are golden brown, 1 1/2 to 2 minutes. With a spider, or wooden spoon, flip the doughnuts over, and complete the frying. When the doughnuts are crispy, and golden brown, drain them on a cooling rack set over thick paper. It is important that you let the oil return to 360u00b0 before frying again. Having hot enough oil helps the doughnuts absorb a minimal amount of fat. When the doughnuts have cooled some, roll in powdered sugar, the traditional finishing, or dip in chocolate glaze
