Topgolf Donut Holes-in-one Recipe

Warm milk and bloom yeast

Warm the milk to 105–115°F (warm to the touch). Stir in 1 tablespoon sugar and the active dry yeast. Let sit 5–8 minutes until foamy.

Combine wet ingredients

In a small saucepan, melt 3 tablespoons butter and let cool slightly. In a large bowl or the bowl of a stand mixer fitted with the dough hook, beat the egg with 1 teaspoon vanilla. Add the melted butter and the milk/yeast mixture; stir to combine.

Mix dry ingredients and knead

Whisk together 3 cups flour and 1 teaspoon salt and the remaining 1 tablespoon sugar. Add dry ingredients to the wet mixture a cup at a time, mixing on low until a soft, slightly tacky dough forms. If using a stand mixer, knead 4–6 minutes on medium-low. By hand, turn onto a lightly floured surface and knead 6–8 minutes, adding up to 2 tablespoons more flour if dough is too sticky.

First rise

Lightly oil a clean bowl. Place the dough in the bowl, turn once to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Divide and shape

Gently deflate the dough and turn it out onto a lightly floured surface. Divide into 36 equal pieces (about 1 tablespoon of dough each). Roll each piece between your palms into smooth balls, about 1 to 1¼ inches in diameter.

Second rise

Place shaped balls on a parchment-lined baking sheet, spacing them 1 inch apart. Cover loosely with lightly greased plastic wrap or a damp towel and let rise until puffy, about 30–40 minutes. They should hold a gentle indentation when poked.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly the 4 cups indicated). Heat to 350°F (175°C) over medium heat. Use a candy or instant-read thermometer to maintain temperature; adjust heat as needed so temperature stays within 340–360°F while frying.

Fry donut holes

Working in small batches (6–8 at a time depending on pot size), gently lower dough balls into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown all over, about 1½–2 minutes per batch. Remove with a slotted spoon to a wire rack set over a baking sheet to drain for 1–2 minutes, then transfer immediately to the coating or glaze while still warm.

Cinnamon-sugar coating

In a shallow bowl, stir together 1 cup granulated sugar and 1 teaspoon ground cinnamon. Working in batches, toss warm donut holes in the cinnamon-sugar until evenly coated. Place on a rack to cool slightly.

Optional vanilla glaze

If making glaze, whisk together 1½ cups confectioners' sugar, 3 tablespoons milk or cream, and ½ teaspoon vanilla until smooth and pourable. Dip warm donut holes halfway into the glaze or spoon glaze over them, then return to the rack to set, about 10–15 minutes. For a thicker glaze, add more confectioners' sugar; for thinner, add a teaspoon more milk at a time.

Serve the donut holes warm for best texture. Keep any leftovers in an airtight container at room temperature for up to 2 days; reheat briefly (10–15 seconds) in the microwave to refresh before serving.