description Oliebollen Overview
Oliebollen are Dutch deep-fried yeast-dough fritters traditionally eaten around New Year's Eve. The dough may be plain or mixed with raisins, currants, apple, or candied citrus peel, and the finished fritters are generally dusted with powdered sugar. They are cooked by dropping portions of batter into hot oil, which produces an irregular round shape, a browned exterior, and a soft, airy interior.
insights Ranking position
Oliebollen ranks #69 of 126 in the Pastry ranking, behind Crostata di Marmellata, ahead of Toucinho do Céu.
help Oliebollen FAQ
When do people in the Netherlands eat Oliebollen?
They are especially associated with New Year's Eve and the turn of the year. Seasonal oliebollen stalls appear across the Netherlands during the colder months.
What is inside a traditional oliebol?
The yeast-raised dough may contain raisins, currants, or pieces of apple, although plain versions are also common. The fried ball is normally served with a generous dusting of powdered sugar.
How is an oliebol different from an American doughnut?
An oliebol is dropped into hot oil as a loose scoop of yeast dough rather than shaped into a ring. Its irregular round form and optional dried fruit give it a different texture and appearance.
Why are Oliebollen sometimes called Dutch doughnuts?
The nickname reflects the fact that both are sweet, yeast-raised, deep-fried doughs. Oliebollen are nevertheless a distinct Dutch New Year food with centuries of documented tradition.
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