Combine the ingredients in a stand mixer with a dough hook and mix on medium and the dough comes together into a smooth cohesive ball. This can take anywhere from 5-12 minutes depending on your mixer. Feel the dough with a clean wet hand. It should feel supple and not at all dry. If it is super sticky, and won't come together, add a bit more flour. If it feels dry and isn't supple, add a bit more water.
Knead until it is smooth and passes the windowpane test.
Move to a rising container or bowl sprayed with cooking spray.
Allow to rise until doubled 1-2 hours depending on the temperature in your house.
Turn the dough out onto a lightly floured countertop. Gently flour the top and roll to 1/2 inch thick, being careful not to roll or handle the dough too much as you don't want to deflate it much.
Prepare two sheet pans with parchment paper. Using a 3 or 4 inch circle cutter and a smaller 1 inch cutter for the hole, or a doughnut cutter, cut out the doughnuts and place onto the baking sheets. If you don't have circle cutters you can cut into squares or rectangles.
Cover with greased plastic wrap and allow to rise in a warm place for 30 min to a hour until they puffy and well risen.
Heat a large pot of oil to 350.
Add a few doughnuts at a time and fry for 1-2 minutes per side until dark golden brown and cooked in the center. Drain on paper towels. After they are mostly cooled you can frost or glaze them.