Oliebol, sweet or dessert from the Netherlands: what it is and how it is eaten

Oliebol is a Dutch treat made by frying balls of yeast dough, often with raisins or currants mixed in, and serving them with powdered sugar. Eaten mainly on New Year's Eve and at winter fairs in the Netherlands and Belgium, oliebollen are a festive food with a soft, fluffy interior and a crisp outside.

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Oliebollen are deep-fried dough balls with raisins or currants inside
They are a traditional New Year's Eve snack in the Netherlands and Belgium
Usually served hot and covered with powdered sugar
Smoutebollen in Flanders are similar but often have no filling
The earliest known recipe appeared in a Dutch book from 1667

What is Oliebol?

Oliebol is a round, deep-fried pastry from the Netherlands and Belgium. The dough is made with flour, eggs, yeast, milk, and a little salt, often with raisins, currants, or sultanas mixed in. Sometimes bits of candied fruit or apple are added. Once fried, oliebollen are golden brown on the outside and soft inside. They are usually served hot and dusted generously with powdered sugar. The taste is sweet and slightly fruity, with a crisp shell from frying.

Where does Oliebol come from?

The exact beginnings of oliebollen are uncertain. The earliest known recipe for a similar food called oliekoecken was published in a Dutch cookbook in 1667. Over time, the name oliebol became common, especially from the early twentieth century. Some believe the dish may have connections to Jewish communities or older European traditions, but its history is mainly tied to Dutch festive customs.

How is Oliebol made?

To make oliebollen, a yeast-leavened dough is prepared using flour, eggs, milk, and yeast, with a pinch of salt and sometimes baking powder. Dried fruits like raisins or currants are often stirred in. The dough is scooped into balls using spoons or a scoop, then dropped into hot oil or lard to fry until golden. Once cooked, they are drained and served with a thick dusting of powdered sugar. In some regions, animal fat is used for frying, giving a different flavor.

How and when is Oliebol eaten?

Oliebollen are most commonly enjoyed on New Year's Eve, but also appear at fairs and winter markets. In the Netherlands and Belgium, they are sold from mobile stalls in the colder months. People eat them as a snack, often while walking or standing, using napkins or small forks. Powdered sugar is always added just before eating. They are best eaten fresh and hot, sometimes with coffee or hot drinks.

Kinds of Oliebol

There are several local versions of oliebollen. In Flanders, smoutebollen are fried in animal fat and usually have no filling. The appelbeignet is a related treat made with apple slices instead of dried fruit. In Wallonia and northern France, similar dough balls called croustillons are sold at fairs, served hot in paper cones. Other countries have their own fried dough snacks with different names and slight changes in ingredients.

What Oliebol means

Oliebollen are strongly linked to Dutch and Belgian New Year celebrations. They are a symbol of festivity and winter gatherings. For many, buying oliebollen from a street stall is a seasonal tradition. From 1993 to 2017, a national newspaper in the Netherlands held an annual contest to find the best oliebollen, which became a popular topic each year. The treat is also found at funfairs and is part of local food heritage.

When Oliebol is on the table

New Year's Eve

Questions people ask about Oliebol

What is oliebol made of?

Oliebol is made from a yeast dough that includes flour, eggs, milk, and yeast, with salt and sometimes baking powder. Dried fruits like raisins, currants, or sultanas are often mixed in, and the dough is deep-fried until golden.

Where does oliebol come from?

Oliebol is a traditional food from the Netherlands and Belgium. It has a long history in Dutch festive culture, with the earliest recipe found in a 1667 Dutch cookbook.

When do people eat oliebollen?

Oliebollen are especially popular on New Year's Eve, but are also sold at winter fairs and markets in the Netherlands and Belgium. They are eaten as a snack, usually hot and freshly made.

Are there different kinds of oliebollen?

Yes, there are regional versions. In Flanders, smoutebollen are fried in animal fat and usually have no fruit inside. Another version, appelbeignet, uses apple slices instead of dried fruit.

How are oliebollen served?

Oliebollen are served hot, often straight from the fryer, and dusted with powdered sugar. They are usually eaten by hand or with a small fork, often at outdoor stalls or during festive gatherings.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Oliebol", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryThali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

French toast: Jonathunder, CC BY-SA 3.0, source

Doughnut: Angeldm, CC BY-SA 3.0, source

French fries: Horacio Cambeiro, CC BY 4.0, source

Red velvet cake: Hennem08, CC BY-SA 3.0, source

Apple pie: Dan Parsons, CC BY-SA 2.0, source

Whipped cream: Lotus Head, CC BY 2.5, source

Boortsog: Brücke-Osteuropa, Public domain, source

Puff-puff: Bukky658, CC BY-SA 4.0, source

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