|Alternative names||Jam doughnut|
|Variations||Berliner, jam doughnuts, sufganiyot, bomboloni, krafne, pączki|
|Cookbook: Jam doughnut Media: Jam doughnut|
A jelly (or jam) doughnut is a doughnut filled with jelly filling. Varieties include the German Berliner, Australia, Britain and Nigeria'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 Of Connecticut 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 a popular 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."
A jelly doughnut sliced into two, showing the jelly filling
- "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)
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