Oliebol

Oliebol

The Oliebol (plural: oliebollen) is a traditional Dutch and Belgian treat. They are called oil balls in English. The name "oliebol" is a compound of "olie" (oil) and "bol" (ball).

Etymology[edit | edit source]

The term "oliebol" is derived from the Dutch words "olie", meaning oil, and "bol", meaning ball. This is a direct reference to the method of preparation, where the dough is deep-fried in oil, and the end product's round shape.

Description[edit | edit source]

Oliebollen are a variety of doughnut. They are made by dropping dough into a deep fryer filled with hot oil. In this way, they are similar to the French beignet. The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit).

History[edit | edit source]

Oliebollen are traditionally eaten on New Year's Eve and at funfairs. The dough balls are served with powdered sugar, on a paper plate and eaten hot. The first known recipe dates from 1667. It is a festive food, meant to celebrate the turning of the year and the promise of good fortune and prosperity in the year to come.

Related Terms[edit | edit source]

Beignet: A French doughnut which is a close relative of the oliebol.
Doughnut: A type of fried dough confectionery or dessert food, similar to the oliebol.
New Year's Eve: The time when oliebollen are traditionally consumed.

See Also[edit | edit source]

Oliebol Resources
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