A jelly donut, or jam donut is a type of fried pastry filled with jelly or fruit preserves, commonly dusted with powdered sugar or glazed. Unlike most pastries called "donut" in English, this style does not have a central hole.
The origins of this pastry can be traced back to early European traditions, where variations of filled donuts emerged across different cultures. One of the oldest and most notable examples is the sufganiyah, a jelly-filled donut central to Jewish Ashkenazi cuisine, particularly during Hanukkah. In Germany, the Berliner is a popular version, traditionally filled with fruit preserves or jam. Similarly, the Polish pączek is a staple of pre-Lenten celebrations, often filled with rosehip or plum jam. In Italy, the bombolone is a regional specialty, typically filled with custard or fruit preserves, while the Czech Republic and Slovakia offer the kobliha, which is similar to its German and Polish counterparts. In the countries of the Balkans, the krafne is prepared widely with regional variations in filling and preparation.
The spread of jelly donuts across Europe and beyond reflects broader historical trends of cultural exchange and adaptation. In the United States, jelly donuts became popular in the 20th century, influenced by European immigrants who brought their culinary traditions with them. Over time, the jelly donut transitioned from a handmade delicacy to a mass-produced product, with regional differences in filling preferences emerging. Raspberry, strawberry, and apricot are common fillings in the U.S., while European versions might feature plum, rosehip, or even custard.