Jelly doughnut

A jelly or jam doughnut is a delightful pastry filled with jam, and various versions of this treat can be found around the world. In Germany, it is known as a Berliner, while in Australia, hot jam doughnuts are served piping hot. The UK and Nigeria have their own unique takes on jam-filled doughnuts as well. In Israel, sufganiyot filled with jelly are especially popular during Hanukkah, whereas in Japan, anpan, filled with sweet red bean paste, is a favorite. In North America, jelly-filled doughnuts are commonly found in both the United States and Canada. Southern Europe enjoys its variation known as Krafne, while Italy relishes bomboloni, and in Bavaria and Austria, Krapfen filled with apricot jam and dusted with powdered sugar are cherished delights.

The history of the jelly doughnut dates back to the 16th century when it was mentioned in a Polish translation of a German cookbook as "Gefüllte Krapfen." Over the next hundred years, it spread across Europe, gaining popularity as sugar and jam became more accessible thanks to Caribbean sugar plantations.

In Australia, hot jam doughnuts are a major attraction, especially in Victoria, where they are sold at fairs, markets, and food trucks. In the United States, jelly doughnuts have even made headlines, with mentions in newspapers like the Hartford Courant and the Los Angeles Times. Food critic Ruth Reichl once conducted a taste test and preferred jelly doughnuts from local shops over those from national chains. In Israel, sufganiyot are a beloved Hanukkah treat, fried in oil to honor the holiday's miracle associated with oil.