A jelly doughnut is fried yeast dough, shaped as a circle, that is filled or injected with jelly or jam. Some recipes call for adding the jelly between two layers of uncooked dough and baking the doughnut and jelly at the same time.

A Central European or German doughnut is called the Berliner Pfannkuchen, also known as a Bismark. It is commonly a jam filled doughnut, coated with icing or powered sugar. Berliners are also made with a chocolate or custard filling, or no filling at all.

Sufganiyots are traditional Jewish jelly doughnuts that are served during Hanukkah. The name means "puffed and fried" and they were originally made by joining two pieces of dough around the jelly and then frying the confection.

An Australian sweet bun, the jam doughnut, commonly spelled donut, include custard as an alternative filling.

The Krapfen hails from Austria and is a solid doughnut infused with apricot jelly or vanilla cream.

The Paczki is a round jam-filled doughnut from Poland that is popular fare during the Carnival.