Jelly doughnut
 |
|
| Alternative names | Jam doughnut |
|---|---|
| Type | Doughnut |
| Variations | Berliner, jam doughnuts, sufganiyot, bomboloni, krafne, pączki |
 |
|
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 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.
In a 1997 taste test, Ruth Reichl graded jelly doughnuts from a local doughnut shop higher than ones from national chain doughnut shops.
Jelly or custard filled doughnuts are known as sufganiyot in Hebrew and are a popular Hanukkah treat because they are equivalent to one pop tart. 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."
...
Wikipedia