The Dutch fried dough treat traditionally eaten around New Year’s Eve is the oliebol.
An oliebol is a deep-fried ball of yeast dough, often containing raisins or currants and sometimes pieces of apple. It is commonly served warm or at room temperature and finished with powdered sugar.
Oliebollen are strongly associated with the Dutch New Year period. Temporary stalls and specialist vendors often sell them during winter, making them a seasonal counterpart to doughnuts in other food traditions.
The name combines Dutch words meaning “oil” and “ball,” directly describing the treat’s cooking method and shape. Oliebollen are related to other European fried dough foods, but their New Year’s association and typical fruit-studded dough give them a distinct place in Dutch culinary culture.