Oliebollen are traditionally eaten in the Netherlands on New Year's Eve.
The name oliebollen means “oil balls,” describing deep-fried dough traditionally prepared in hot oil. They are commonly made with flour, yeast, eggs, milk, and sometimes raisins or currants, then finished with powdered sugar. Recipes differ among families and regions, so the texture and filling are not completely uniform.
Dutch families often buy them from seasonal street stalls or make them at home during the winter holiday period. Their association with the turn of the year is especially strong, although they can also appear at other festive times. The related Belgian pastry smoutebol is similar, but national recipes and names vary.
Oliebollen are sometimes linked in popular explanations to older midwinter customs and pre-Christian traditions, but those origin stories are not equally certain. The reliable modern fact is their established role in Dutch New Year's celebrations. They should not be confused with New Year's cakes from other countries, even when those foods are also fried or dusted with sugar.