The most common fillings in cream-filled donuts are Boston cream and Bavarian cream. Boston cream is smooth and thick while Bavarian cream has a fluffier texture.
Cronuts
Cronut is a combination of croissant and donut. It was invented by French-American pastry chef Dominique Ansel in 2013. The cronut is fried in grapeseed oil and filled with flavored cream.
Cruller
There are two types of crullers. Twist crullers are deep-fried pastries that are hand-formed into a twisted, rectangular knot. French crullers have the same ring shape as donuts.
Jelly donut
Jelly donuts are whole donuts, filled with jam or jelly instead of cream. Most donut sellers use "red" jelly, but many others prepare jelly fillings with lemon, blueberry, or gooseberry.
Zeppole
This Italian donut is four inches in diameter and circular in shape. It is to be eaten on Festa di San Giuseppe, i.e., Saint Joseph's Day. These can be filled with custard, jelly, or cream.