Varieties include the German Berliner, the Polish pączki, the Jewish sufganiyot, the Southern European krafne and the Italian bombolone.

They are similar to traditional German and American jelly doughnuts, but with more yeast in the dough and always served very hot.

[3] A 1942 headline in the Hartford Courant Of Connecticut reported that "Jelly Doughnut Diets Harmful to War Effort.

"[4] A 1976 Los Angeles Times story explains how to make jelly doughnuts from scratch for a "tasty after-school" snack for kids.

[6] Jelly or custard filled doughnuts known as sufganiyot are a popular treat, especially during Hanukah.