Jelly doughnut
A jelly, or jam doughnut is a doughnut filled with jam 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 Southern Europe also include a jelly-filled variety. In Italy, bomboloni are popular. Bavaria and Austria also have a jelly doughnut known as Krapfen that is typically filled with apricot jam and topped with powdered sugar.
Type | Doughnut |
---|---|
Variations | Berliner, jam doughnuts, sufganiyot, bomboloni, krafne, pączki |
By region
Australia
Hot jam doughnuts are popular all over Victoria. They can be found at fairs, markets, and anywhere you might find a food truck. They are made from a yeast based dough, and always served hot - burning ones tongue on the jam is a cultural icon. [1][2]
United States
A 1942 headline in the Hartford Courant Of Connecticut reported that "Jelly Doughnut Diets Harmful to War Effort."[3] A 1976 Los Angeles Times story explains how to make jelly doughnuts from scratch for a "tasty after-school" snack for youngsters.[4]
In a 1997 taste test, Ruth Reichl graded jelly doughnuts from a local doughnut shop higher than ones from national chain doughnut shops.[5]
Israel
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."[6][7]
Gallery
- A jelly doughnut sliced into two, showing the jelly filling
- A raspberry donut from the Peter Pan bakery
References
- https://www.broadsheet.com.au/melbourne/food-and-drink/secret-history-hot-jam-doughnut
- https://me.me/i/someone-offers-you-a-jam-doughnut-it-burns-your-tongue-6b2e1eeaf2d84553aa32ecc308ea9c30
- "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)
External links
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