Jelly doughnut

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Jelly doughnut
Alternative names Jam doughnut
Type Doughnut
Variations Berliner, jam doughnuts, sufganiyot, bomboloni, krafne, pączki
Cookbook: Jelly doughnut  Media: Jelly doughnut

A jelly (or jam) doughnut is a doughnut usually filled with jelly filling. 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.

United States[edit]

A jelly doughnut sliced into two, showing the jelly filling

A 1942 headline in the Hartford Courant reported that "Jelly Doughnut Diets Harmful to War Effort."[1] A 1976 Los Angeles Times story explains how to make jelly doughnuts from scratch for a "tasty after-school" snack for youngsters.[2]

In a 1997 taste test, Ruth Reichl graded jelly doughnuts from a local doughnut shop higher than ones from national chain doughnut shops.[3]


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."[4][5]

See also[edit]


  1. ^ "Jelly Doughnut Diets Harmful to War Effort", May 26, 1942, page 10, The Hartford Courant (Hartford, Connecticut)
  2. ^ "Jelly Doughnuts From Scratch", Los Angeles Times December 9, 1976 page J25 Section: PART VI
  3. ^ Ruth Reichl Ah, Those Nuances of Sugar and Grease April 25, 1997 New York Times
  4. ^ One great jelly doughnut December 13, 2006 page 5F Food section San Jose Mercury News (California)
  5. ^ Bill Daley Move over, latkes: Sufganiyot make a sweet presence on the Hanukkah table (Recipe) November 1, 2006 Chicago Tribune (Chicago, Illinois)