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An-doughnut

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An-doughnut

Jelly (or jam) doughnut 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 Tuscany and Florence, 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


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]

Ruth Reichl did a jelly doughnut taste test in 1997 and graded the ones from a local doughnut shop better than ones from national chain doughnut shops.[3]

Israel

Jelly or custard filled doughnuts are known as sufganiyot in Hebrew and are the number one 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

References

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