Heat oil (2 to 8 cm) in deep fryer or Dutch oven to 190ºC Beat 1.5 cups of the flour and the remaining ingredients in 1.5-quart bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn the dough onto generously floured cloth-covered board; roll around lightly to coat with flour. Gently roll 1 cm thick Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1.5 minutes on each side. Remove carefully from oil (do not prick surfaces); drain. Serve plain or shake one at a time in a bag with powdered sugar. 2 dozen doughnuts;150 calories per doughnut. *If using self rising flour; omit babng powder and salt. Buttermilk Doughnuts: Do not use self rising flour. Substitute buttermilk for the milk. Decrease baking powder to 2 ts and beat in 1 ts baking soda. NOTE: Hot fat cools somewhat when foods are dropped into it. While foods are frying, temperature of fat should be 190ºC to 190ºC . If fat is too hot, foods brown before they are cooked through; if too cool, foods become grease-soaked. A deep-fat thermometer is a good investment; checking it helps maintain a constant temperature. Do not use a candy thermometer for deep-fat fiying as it does not register high enough.