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Jam Jelly Doughnut

Jam Jelly Doughnuts (No-Fry Bread Doughnuts)

These quick Jam Jelly Doughnuts deliver all the nostalgic flavor of classic bakery treats—without the yeast, kneading, or deep frying. Using simple sandwich bread, a warm jam filling, and a golden pan-fried crust, they come together in minutes for an irresistibly gooey, crispy, sugary delight.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 3 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Doughnut Sandwiches
  • 6 slices white sandwich bread slightly stale; cut into rounds if desired
  • 3 tablespoons strawberry jam use thick jam to prevent leaking
For the Coating & Batter
  • 1 egg lightly beaten
  • 2 tablespoons milk
  • 3 tablespoons caster sugar for coating
  • 2 tablespoons butter for pan-frying

Method
 

  1. Cut each bread slice into rounds using a cookie cutter or glass. Removing the crusts helps seal the doughnuts more effectively.
  2. Spread 1 tablespoon of jam in the center of half the bread rounds, leaving a small border. Top with the remaining rounds to form sealed sandwiches.
  3. Whisk the egg and milk together in a shallow bowl to create the egg wash.
  4. Pour the caster sugar onto a plate and set aside for coating.
  5. Heat the butter in a nonstick pan over medium-high heat. Dip each sandwich quickly into the egg wash, coating all sides without soaking.
  6. Pan-fry the sandwiches for about 2 minutes per side, or until golden brown. Flip gently to prevent squeezing out the filling.
  7. Immediately roll the hot doughnuts in the caster sugar until fully coated.
  8. Serve warm for a gooey, jam-filled treat.

Notes

Use slightly stale bread for the best texture—it absorbs the egg wash without getting soggy. Thicker jams minimize leaking, and adding a pinch of cinnamon to the sugar creates a warm, bakery-style finish. For extra crispiness, pan-fry in a mix of butter and a little neutral oil.