Oliebollen are traditional Dutch fried pastries commonly eaten around New Year’s Eve and New Year’s Day.
The name oliebollen means “oil balls,” referring to dough portions fried in hot oil. They are commonly made from yeast-raised dough and may contain raisins, currants or pieces of apple. Powdered sugar is often sprinkled over them before serving.
Oliebollen are strongly associated with the Dutch winter holiday period, especially the transition from December 31 to January 1. Temporary oliebollenkramen, or pastry stalls, appear in towns and cities during the season, making the food a visible part of the public celebration.
The pastry is sometimes compared with doughnuts, but oliebollen are a distinct Dutch preparation with their own New Year tradition. They are also found in related forms in parts of Belgium. The recipe and fillings can vary, so the defining features are the fried dough and the seasonal association.