Topgolf Donut Hole-in-ones Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the whole milk, large egg, vanilla extract, and melted butter until smooth and slightly frothy.

Make the dough

Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until just combined and no large pockets of flour remain. The batter should be thicker than cake batter but spoonable — similar to a thick muffin batter. If too thick, add up to 1 tablespoon milk; if too loose, add up to 1 tablespoon flour.

Heat oil

Pour neutral frying oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium to medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and brown gradually, not burn instantly.

Fry doughnut holes

Using two spoons or a small cookie scoop (about 1 tablespoon), gently drop rounded portions of batter into the hot oil, taking care not to overcrowd (fry in batches of 8–10 depending on pot size). Fry, turning occasionally with a slotted spoon, until golden brown on all sides, about 2–3 minutes per side. Total frying time per batch ~4–6 minutes depending on size. Keep the oil at a steady 325–350°F by adjusting heat.

Drain

Remove doughnut holes with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Let cool 2–3 minutes so glaze will adhere, but glaze while still warm for best coverage.

Prepare glaze

In a medium bowl whisk together the powdered sugar, milk, vanilla extract, and melted butter until smooth and glossy. The glaze should be thick but pourable — add milk 1/2 teaspoon at a time to adjust consistency.

Glaze doughnut holes

Working in small batches, dip each warm doughnut hole into the glaze, turning to coat completely. Lift with a fork or slotted spoon and tap lightly to remove excess glaze, then place on the parchment-lined tray or wire rack.

Add sprinkles and optional chocolate

Immediately after glazing and while glaze is still wet, sprinkle the rainbow nonpareils generously over each doughnut hole so they stick. If using chocolate sauce, drizzle a small amount over half of the doughnut holes for variety.

Set glaze

Let glazed doughnut holes sit at room temperature for 10–15 minutes until glaze is set but still slightly soft.

Transfer finished Topgolf Donut Hole-In-Ones to a serving platter. Serve warm or at room temperature. For best texture, enjoy within 4 hours; they can be kept in an airtight container at room temperature up to 24 hours (glaze may soften).

Optional: To recreate a Topgolf presentation, stack doughnut holes in a small cup or clear container with a drizzle of additional chocolate sauce on top and an extra pinch of sprinkles.