Oliebollen are traditional Dutch New Year's Eve pastries often served with powdered sugar.
The name oliebollen translates roughly as “oil balls,” referring to the dough being deep-fried. They are usually made from yeast-leavened dough and may contain raisins, currants, or pieces of apple. After frying, they are dusted generously with powdered sugar.
In the Netherlands, temporary oliebollenkramen, or oliebollen stalls, commonly appear during the winter holiday season. Families may also make them at home for New Year's Eve and New Year's Day, when the pastries are closely tied to festive gatherings.
The dish has a long history, although its precise origin is debated. Related fried-dough traditions existed in the Low Countries before the modern holiday association became established. Oliebollen are distinct from Belgian smoutebollen, though the two pastries share similar deep-fried preparation.