Oliebollen are the fried dough treats traditionally eaten in the Netherlands around New Year’s Eve.
The name means “oil balls,” referring to dough portions deep-fried in hot oil. They are commonly made with flour, yeast, eggs, milk, and sometimes raisins or currants, then finished with powdered sugar. Their round shape and warming preparation make them especially associated with the winter holiday season.
Dutch families often buy oliebollen from temporary seasonal stalls or make them at home. They are usually served warm or at room temperature and are eaten especially on New Year’s Eve and New Year’s Day.
Oliebollen are sometimes compared with doughnuts, but they are not simply a Dutch name for standard ring doughnuts. The traditional version is generally a filled or unfilled ball of fried dough without a central hole. Similar treats also appear in neighboring Belgian regions.