In the bowl of your mixer, add your warm water and sprinkle over your yeast. Give a brief stir and then allow to sit for 5 minutes. Add in your beaten egg and whisk together with a fork until combined

Add all of your dry ingredients to the mixing bowl - bread flour, sugar, and salt. Using a dough hook attachment, mix your ingredients until the dough starts to pull away from the bowl, approximately three minutes

Once the dough pulls away, with the mixer on, add in a piece of softened butter at a time until all is incorporated. Scraping down the bowl as needed

Cover with a damp towel and let rise for 2 hours

Lightly flour your work surface and turn your dough out onto it. Cut your dough into 20 equal pieces (approx 12g per piece), and pinch and roll your dough into balls

Place your shaped dough onto a parchment-lined cookie sheet, re-cover with a damp towel, and leave to rise until doubled in size (1-2 hours)

Once your dough has risen, pour oil into a frying pan and heat to 350°F over medium-high heat

Add 3-4 donut holes at a time to your oil, cooking until a deeper golden brown - about 30 seconds per side. Use a slotted spoon to flip each hole over and finish cooking on the other side. Remove and place on a wire rack (add paper towel below to catch drips). Return the oil to temperature and repeat with the remaining donut holes until all are baked

For your glaze, start by making your homemade cream soda. Whisking together the brown sugar and vanilla in a small bowl. Slowly stir in the soda water until combined.

Sift in your powdered sugar, cocoa powder, and salt. Whisk in your heavy cream and melted butter until you have a smooth chocolate glaze

Dip the tops of your cooled donut holes into the glaze, lifting out and twisting to allow any excess to drip back into the bowl. Place on a piece of parchment paper to catch any remaining drips

Top with sprinkles and allow the glaze to set for 15 minutes. Enjoy!