Topgolf Donut Holes-in-one (no Sauces) Recipe

Prepare dry ingredients

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

Mix wet ingredients

In a separate bowl, whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth and homogenous.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula or wooden spoon until just combined. The batter should be thick and slightly sticky; do not overmix — a few small lumps are fine.

Heat oil

Pour the vegetable oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (roughly 4 cups). Attach a candy/deep-fry thermometer to the pot and heat the oil over medium heat until it reaches 350°F (175°C). Maintain this temperature for frying.

Portion batter

Use a small cookie scoop (about 1 tablespoon) or two spoons to portion the batter into roughly 1-inch rounds. Keep batter portions on a plate or parchment-lined tray, spaced slightly apart. Work in small batches to avoid crowding the oil.

Fry

Carefully lower 6–8 batter portions into the hot oil — do not overcrowd. Fry, turning occasionally with a slotted spoon, until golden brown on all sides and cooked through, about 2.5–3 minutes per batch. Use the thermometer to keep oil steady at 325–350°F (160–175°C); if the outside browns too fast, lower heat slightly.

Drain

Use a slotted spoon to remove donut holes from the oil and transfer them to a wire rack set over a baking sheet or to a paper-towel-lined tray to drain for 1–2 minutes until they’re no longer dripping heavily.

Prepare coating

While frying, combine the granulated sugar (coating) and ground cinnamon in a shallow bowl or wide container and mix until uniform. Melt the 3 tablespoons of butter in a small bowl or microwave-safe cup.

Toss donut holes

Working in batches, lightly brush or drizzle each warm donut hole with a little melted butter (or quickly toss in a bowl with a tablespoon of melted butter) then immediately toss in the cinnamon-sugar mixture so coating adheres evenly. Place finished donut holes on a clean rack to cool slightly.

Serve

Serve warm or at room temperature. Donut holes are best eaten the day they’re made. Keep leftovers in an airtight container at room temperature for up to 24 hours; reheat briefly in a 300°F (150°C) oven for 5–7 minutes to refresh before serving.