Directions

Cut all slices of bread with a round cookie cutter that’s approximately the size of the bread.
Put one teaspoon peanut butter and two teaspoons jam in the middle of one circular slice of bread, top with another slice, and

pinch them together with a fork or your fingers, making sure the sandwiches are tightly closed. Repeat with the rest of the bread. Place all sandwiches on a Gefen Parchment Paper-lined baking sheet and

freeze for a half hour.

Mix all the batter ingredients together in a bowl. This is supposed to be a thick batter, but if it’s too thick, add a drop more pareve milk.
Add the oil to a small saucepan or pot (see tip) and heat it. Dip each PB&J sandwich into the batter and drop it into the hot oil. Fry for about two minutes per side, until they’re golden brown.
When done, dust with confectioners’ sugar and drizzle with strawberry jam. For best results, serve immediately.

Tips:
Deep-fry your doughnuts one at a time in a small pot to avoid wasting so much oil.

Notes:
The sandwiches can be made a few days in advance. Keep them in the freezer
until you’re ready to batter and fry them. Allow them to defrost for about five minutes before using.

Description:
Photography by Hudi Greenberger.
Food and Prop Styling by Shaina Maiman.
Food Prep by Leah Hamaoui.

PB&J Sandwich Doughnut

Name: PB&J Sandwich Doughnut
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 16 slices crustless white bread, or if unavailable, regular white bread; 8 teaspoons Gefen Peanut Butter, divided; 16 teaspoons strawberry jam, divided (I use Tuscanini); 2 eggs; 1 and 1/3 cups pareve milk (plus more as necessary); 5 tablespoons sugar; 2 and 2/3 cups Glicks Flour; 1 and 1/4 teaspoons baking powder; 2 teaspoons Gefen Peanut Butter, melted; oil, for frying; 1/2 cup confectioners’ sugar, for garnish; 4 teaspoons warm strawberry jam, such as Tuscanini, for garnish

Chaya Surie Goldberger

Family Table by Mishpacha Magazine

Recipe Description:

Our family has a tradition where every night of Chanukah we either hunt for a new type or flavor of doughnut or we create one. My kids’ favorite flavor is peanut butter and jelly, but we couldn’t find PB&J doughnuts anywhere…so I created this easy and delicious PB&J
doughnut recipe! I hope your family will enjoy it as much as mine did.

Yields 8 doughnuts

Ingredients

PB&J Sandwich

16 slices crustless white bread, or if unavailable, regular white bread
8 teaspoons Gefen Peanut Butter, divided
16 teaspoons strawberry jam, divided (I use Tuscanini)

Batter

2 eggs
1 and 1/3 cups pareve milk (plus more as necessary)
5 tablespoons sugar
2 and 2/3 cups Glicks Flour
1 and 1/4 teaspoons baking powder
2 teaspoons Gefen Peanut Butter, melted
oil, for frying
1/2 cup confectioners’ sugar, for garnish
4 teaspoons warm strawberry jam, such as Tuscanini, for garnish

Directions

Step 1 - Prepare the PB&J Sandwich

Cut all slices of bread with a round cookie cutter that’s approximately the size of the bread.
Put one teaspoon peanut butter and two teaspoons jam in the middle of one circular slice of bread, top with another slice, and

pinch them together with a fork or your fingers, making sure the sandwiches are tightly closed. Repeat with the rest of the bread. Place all sandwiches on a Gefen Parchment Paper-lined baking sheet and

freeze for a half hour.

Step 2 - Prepare the Batter

Mix all the batter ingredients together in a bowl. This is supposed to be a thick batter, but if it’s too thick, add a drop more pareve milk.
Add the oil to a small saucepan or pot (see tip) and heat it. Dip each PB&J sandwich into the batter and drop it into the hot oil. Fry for about two minutes per side, until they’re golden brown.
When done, dust with confectioners’ sugar and drizzle with strawberry jam. For best results, serve immediately.

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PB&J Sandwich Doughnut

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