Oliebollen are Dutch doughnut-like pastries traditionally eaten on New Year's Eve in the Netherlands.
The name oliebollen means “oil balls,” referring to the deep-frying method used to cook the batter. The round pastries are commonly made with yeast-based dough and may contain raisins, currants, or pieces of apple. They are usually served warm and dusted with powdered sugar.
Oliebollen are strongly associated with the Dutch holiday period, especially New Year's Eve and New Year's Day. Temporary oliebollenkramen, or pastry stalls, appear during winter in towns and cities across the Netherlands, making them a familiar seasonal sight.
They are sometimes compared with doughnuts, but oliebollen have their own Dutch culinary history and ingredients. Similar fried dough foods occur across Europe, so the pastry's distinctive name and Dutch New Year association are more precise than simply calling it a doughnut.