Search results
Results From The WOW.Com Content Network
Jelly donut may refer to: Jelly doughnut, a doughnut with jam filling; Jelly Donut (1979), a woodturned artwork by Merryll Saylan This page was last edited on 8 ...
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]
The Kitchener bun is a Berliner cut on the side for the filling of jam and cream. In English-speaking countries, Berliners are a type of doughnut [citation needed] usually filled with jam, jelly, custard, or whipped cream. [citation needed] In South Australia, however, the Kitchener bun is a Berliner cut on the side for the filling of jam and ...
Besides traditional ring doughnuts, jam doughnuts are common in most bakeries, often sold warm. Austria – Austrian doughnut equivalents are called Krapfen and resemble the Berliner. Especially popular during carnival season , they are solid and usually filled with apricot jam (traditional) or vanilla cream (vanillekrapfen).
The post 9 Doughnut Recipes from Around the World appeared first on Taste of Home. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
Springy doughnuts filled with jam, often coated with granulated or powdered sugar. See also Ponchiki (Russian, Пончики or pyshki (пышки)) or Ponichki (Bulgarian, Понички). Pakora: India, Pakistan: Also called bhajji in India, Telugu: పకోడి, this is a deep-fried vegetable fritters in a gram flour batter.
Kreme Filled Football Doughnut: An unglazed doughnut filled with white “Kreme” then dipped in chocolate icing with white piping. This article was originally published on TODAY.com.
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.