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A sugar-coated raspberry jelly doughnut, from Virginia in the United States, broken open. 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 youngsters. [5]
Jelly doughnut, a doughnut with jam filling; Jelly Donut (1979), a woodturned artwork by Merryll Saylan This page was last edited on 8 December 2019, at 21:39 (UTC). ...
The old-fashioned doughnut is a term used for a variety of cake doughnut prepared in the shape of a ring with a cracked surface and tapered edges. [1] While many early cookbooks included recipes for "old-fashioned donuts" that were made with yeast, [2] the distinctive cake doughnuts sold in doughnut shops are made with chemical leavener and may have crisper texture compared to other styles of ...
The doughnut is deep-fried, injected with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 16th century, and by the 19th century was known as a Berliner in Germany and a Religieuse in France. Polish Jews, who called it a ponchki, fried the doughnut in schmaltz rather than lard due to kashrut laws.
Jelly Roll talks about where his name came from and love of doughnuts in a new Dunkin' ad to celebrate National Doughnut Day.
They are like a round doughnut without a hole (similar to trademarked plain "donut holes" in the US). Oliebollen are a traditional treat. [1] New Zealand – Cream–filled doughnut; Portuguese Fartura. Nigeria – Puff-puff, Chin chin; Smultringer being deep-fried. Norway – Smultring, Fattigmann; Paraguay – Bollos; Peru – Dona, Picarones
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It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's [2] own or simply a record of an existing practice. [3]