Oliebollen are the traditional Dutch New Year's Eve pastries made from deep-fried dough and often filled with raisins.
An oliebol is a round or oval Dutch doughnut-like fritter. The batter commonly contains flour, yeast, milk, and eggs, with raisins or currants frequently mixed in. The dough is dropped into hot oil, fried until golden, and usually finished with powdered sugar.
Oliebollen are strongly associated with the winter holiday season, especially New Year’s Eve and New Year’s Day. Temporary street stalls and home kitchens commonly prepare them during December and early January.
The name literally means “oil ball,” describing the cooking method and shape. They should not be confused with stroopwafels, which are thin waffle biscuits joined by syrup, or poffertjes, which are small, fluffy griddle cakes.