Joy the Baker

Easy PB + J Sandwich Donuts

by 35 Comments

Easy PB+J Sandwich Donuts

This is either a new high in midnight snacking, or a new low. Surely, it’s nothing in between. 

Here’s what’s happening. 

Brioche bread + peanut butter and jelly + battered and fried + coated in cinnamon and sugar.

It’s part donut and part sandwich, from the brilliant pages of Sarah Coates’ new book, The Sugar Hit.

AH!

Easy PB+J Sandwich Donuts

It’s really greedy, what we’re doing to this beautiful brioche.  

Brioche is incredible on its own.  Sweet, eggy, soft.  Adding pb + j, and frying the beautiful bread…?  Almost rude.  So delicious, but really, almost rude.  

Easy PB+J Sandwich Donuts

Brioche is sliced thick.  Really thick.  Crust removed, if you’d like.  Peanut butter smeared, if you please.  

Easy PB+J Sandwich Donuts

Jam in the center, and the sandwiches are sandwiched.  Pressed along the edges to make sure the sandwich is sealed.

The batter is simple.  Egg, milk, flour, and a bit of water.  

Oil is heated in a medium saucepan to 340 degrees F.  

Just before the sandwiches are fried, seconds before… we coat the sealed sandwiches in egg batter, using the moisture from the batter to further seal the sandwich. 

Easy PB+J Sandwich Donuts

Fried until golden on each side, lifted from the hot oil, and tossed in cinnamon sugar.  

Easy PB+J Sandwich Donuts

Sliced in half and there’s no time to waste.  

Warm, sugary, soft, and comforting. 

It’s the perfect midnight snack!  Seriously.  BEYOND.

Print

Easy PB+J Sandwich Donuts

  • Author: Joy the Baker
  • Yield: 2 1x

Ingredients

Scale

For the Sandwiches

  • 4 (1/2 – 3/4 inch thick) slices brioche bread
  • 1/4 cup smooth peanut butter
  • 1/4 cup strawberry jam
  • canola oil for frying

For the Batter

  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1/3 cup whole milk
  • 2 tablespoons water

For the Coating

  • 3/4 cup granulated sugar, for topping
  • 1/2 teaspoon ground cinnamon, for topping

Instructions

  1. To make the battery in a small bowl whisk together eggs, flour, milk, and water. The batter will have a drippy thickness, but try to whisk out most of the lumps. Set aside.
  2. Next, slice the brioche and cut off the crusts if you’d like. Dollop about 2 tablespoons of peanut butter into the center of two slices of bread. Top with about 2 tablespoons of strawberry jam. Top with the remaining pieces of brioche, and lightly press around the edges so the peanut butter and jam don’t seep out.
  3. In a medium and shallow bowl or plate, stir together sugar and cinnamon.
  4. In a medium saucepan, heat about 2 inches of canola oil. Use a fry thermometer to bring the oil up to 340 degrees F.
  5. Have a plate covered with paper towels and a wire rack ready.
  6. Working quickly, take a brioche sandwich and quickly dip it in the batter, baking sure to further press and seal the edges as they become moistened. Carefully lower the sandwich into the oil and cook for about 45 seconds on each side, or until golden. Remove the sandwich with a slotted spoon and place on the paper towels to drain for a few seconds. While still warm, flip into the cinnamon sugar mixture until coated on all sides. Serve immediately. They’re delicious warm!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Reader Interactions

Comments

  10. Jenny

    This is where I don’t s tell how my instinct told me to lick the screen, because that would be plain weird behavior. The civilized part took over and I started making a shopping list instead.

    Am thinking that nutella might work too.

    Reply

  30. Girl Named Allyn

    Holy shnikes. Yup.
    Also, brioche might just be heaven in bread form. We even make our BLTs on brioche buns because that’s how our favorite little neighborhood coffee shop in NYC does it, so it reminds of our crazy year living there.

    Reply

  33. Kristina

    Why are you doing this to me? Last week with those donut bites and now this. How can one just walk away after seeing this. I mean briosche per se is for me already and indulgence, but when you put all this together…oh my, where will this take me…

    Reply

  34. Kristina

    Why are you doing this to me? Last week with those amazing donut bites and now this. How is one supposed to just walk away from this without giving it a try. I mean briosche per se is already an indulgence for me, but putting all this together…oh my, where will this take me…

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll Up