||It has been suggested that this article be merged into List of doughnut varieties. (Discuss) Proposed since May 2014.|
|Variations||Berliner, jam doughnuts, sufganiyot, bomboloni, krafne, pączki|
|Cookbook:Jelly doughnut Jelly doughnut|
Jelly (or jam) doughnut varieties include the German Berliner, Australia and Britain's jam doughnuts, sufganiyot from Israel, and the jelly-filled doughnuts sold in the United States and Canada. Japanese anpan are similar to the Berliner, except they contain red bean paste. Krafne from Eastern Europe also include a jelly-filled variety. In Italy, bomboloni are popular. Austria also has a jelly doughnut known as krapfen that is typically filled with apricot jam and topped with powdered sugar. The Polish pączki is also similar to a jelly doughnut.
A 1942 headline in the Hartford Courant reported that "Jelly Doughnut Diets Harmful to War Effort." A 1976 Los Angeles Times story explains how to make jelly doughnuts from scratch for a "tasty after-school" snack for youngsters.
Jelly or custard filled doughnuts are known as sufganiyot in Hebrew and are the number one Hanukkah treat. They are cooked in oil which is in keeping with the theme of the holiday, celebrating one day's worth of oil "keeping a sacred lamp alight for eight."
- "Jelly Doughnut Diets Harmful to War Effort", May 26, 1942, page 10, The Hartford Courant (Hartford, Connecticut)
- "Jelly Doughnuts From Scratch", Los Angeles Times December 9, 1976 page J25 Section: PART VI
- Ruth Reichl Ah, Those Nuances of Sugar and Grease April 25, 1997 New York Times
- One great jelly doughnut December 13, 2006 page 5F Food section San Jose Mercury News (California)
- Bill Daley Move over, latkes: Sufganiyot make a sweet presence on the Hanukkah table (Recipe) November 1, 2006 Chicago Tribune (Chicago, Illinois)