The Dutch New Year’s Eve pastry that is a deep-fried ball filled with raisins or currants is an oliebol.
Oliebollen are round portions of enriched yeast dough that are deep-fried in oil and commonly dusted with powdered sugar. Raisins or currants are traditional additions, and some versions include pieces of apple or other ingredients. The singular is oliebol; the plural is oliebollen.
They are strongly associated with New Year’s Eve and New Year’s Day in the Netherlands and are sold from temporary street stalls as well as made at home. The name literally means “oil ball,” describing the cooking method and shape rather than a particular filling.
Oliebollen are sometimes compared with doughnuts, but the comparison is only approximate. Traditional oliebollen are usually irregularly rounded and may be made from a spoon-dropped batter or soft dough. They should not be confused with poffertjes, small fluffy pancakes, or stroopwafels, thin waffles joined with syrup.