Jam Jelly Doughnut

Craving a warm, gooey treat without the fuss of deep-frying? These Jam Jelly Doughnuts deliver all the nostalgia of classic bakery doughnuts using simple pantry staples—and they’re ready in minutes. With soft, custardy bread, caramelized edges, and a sweet jam center, this shortcut recipe gives you all the flavor with none of the effort. Whether you’re making a quick dessert, a fun brunch snack, or a kid-friendly treat, this easy method guarantees maximum satisfaction with minimal prep.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• – No yeast, no frying — enjoy doughnut bliss without the mess or wait.
• – Simple, everyday ingredients you likely already have on hand.
• – Crispy outside, soft center, with a warm jam filling that tastes like a bakery classic.
• – Quick and kid-friendly, perfect for last-minute cravings or weekend treats.
• – A fun twist on traditional doughnuts, ready in under 15 minutes.

What makes this version stand out? Instead of kneading dough, you’ll use a clever bread-based technique that delivers the same indulgence with far less work. It’s pure comfort—crispy, sugary, and irresistibly jammy.

Ingredients Needed

For the Doughnut Sandwiches

• 6 slices white sandwich bread, slightly stale and cut about 1.5 cm (0.6″) thick — helps the doughnuts hold their shape.
• 3 tablespoons strawberry jam — or your favorite flavor; thicker jam works best to prevent leaking.

For the Coating & Batter

• 1 egg, lightly beaten.
• 2 tablespoons milk, to thin the egg wash for even coating.
• 3 tablespoons caster sugar, for rolling the doughnuts.
• 2 tablespoons butter, for pan-frying until golden and crisp.

How to Make Jam Jelly Doughnuts

Step 1 — Prep the Bread

(Optional but recommended) Cut each bread slice into the largest possible rounds using a cookie cutter or a glass. Removing the crusts creates a more doughnut-like texture and helps the edges seal better.

Step 2 — Add the Jam Filling

Spread about 1 tablespoon of strawberry jam in the center of half the bread rounds. Leave a clean border of roughly 1 cm (¼ inch) to prevent the jam from squeezing out while cooking. Top each with a second bread round to form a sealed sandwich.

Step 3 — Make the Egg Wash

Whisk the egg and milk together in a shallow bowl. This mixture gives the bread its golden, doughnut-like exterior.

Step 4 — Sugar the Coating

Pour the caster sugar onto a small plate and set it aside. You’ll roll the warm doughnuts in this later—doing it immediately helps the sugar stick beautifully.

Step 5 — Dip and Coat the Sandwiches

Heat the butter in a nonstick pan over medium-high heat. While it melts, quickly dip each sandwich into the egg mixture, coating the top, bottom, and edges. Don’t soak—just a fast dip ensures a tender yet crisp exterior.

Step 6 — Pan-Fry Until Golden

Place the coated sandwiches into the hot pan. Cook for about 2 minutes per side, or until each side turns deep golden brown. Flip gently to avoid squeezing out the filling.

Step 7 — Coat in Sugar

Transfer the hot doughnuts directly into the sugar plate. Roll each side and the edges until fully coated. The heat helps the sugar cling perfectly, giving that classic doughnut crunch.

Step 8 — Serve

Enjoy warm for the ultimate gooey, jammy bite. They also taste great at room temperature.

Serving and Storage Tips

• Serve with: fresh berries, a dusting of powdered sugar, or a drizzle of melted chocolate.
• Add variety: try raspberry, apricot, or mixed-berry jam for different flavors.
• To store: keep cooled doughnuts in an airtight container at room temperature for up to 1 day.
• To reheat: warm briefly in a skillet or air fryer to revive crisp edges (avoid microwaving, which softens the texture).
• Freezing not recommended, as the bread softens too much.

Helpful Notes

• Use slightly stale bread—it absorbs the egg wash without becoming soggy.
• Thicker jams or preserves help prevent leaking during cooking.
• Want them extra crispy? Pan-fry in a mix of butter and a teaspoon of neutral oil.
• Switch up the shape: triangles, squares, or traditional rounds all work.
• For a richer flavor, add a pinch of cinnamon to the sugar coating.

Conclusion

These easy Jam Jelly Doughnuts prove that you don’t need complicated doughs or deep fryers to enjoy a classic, nostalgic treat. With just a handful of ingredients and a few minutes on the stovetop, you’ll have golden, sugary pockets filled with warm strawberry jam—perfect for breakfast, dessert, or anytime cravings hit.
If you try this recipe, leave a comment and a star rating to let others know how it turned out. And don’t forget to share your creation on Pinterest or Facebook!
What jam flavor did you use? Tell us below—I’d love to hear your twist.

Frequently Asked Questions (FAQ)

Can I use a different type of jam?

Absolutely. Raspberry, blueberry, apricot, or even chocolate spread work beautifully. Just choose a thicker filling to avoid leaking.

Can I make this recipe gluten-free?

Yes! Simply use your favorite gluten-free sandwich bread. Choose a sturdy variety so it holds up during frying.

Why are my doughnuts getting soggy?

You may be soaking the bread too long in the egg wash. A quick dip is enough. Also ensure your pan is hot before adding the doughnuts.

Are these doughnuts freezer-friendly?

Not ideal. Because they’re bread-based, they lose their texture when thawed.

Can I cook them in an air fryer?

Yes—brush both sides with melted butter, air fry at 180°C (350°F) for 4–6 minutes, flipping halfway, then roll in sugar while warm.