Dutch Delights: Oliebollen

What:  Oliebollen are a variety of dumpling or doughnut made by dropping dough into a deep fryer filled with hot oil. The dough is made from flour, eggs, yeast, salt, milk and baking powder. Oliebollen are usually served with powdered sugar.


Why:  Oliebollen are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them.


Where:  Oliebollen are typically bought from an outdoor stand, the Oliebollenkraam, that appears during the Christmas season.  You can also buy them in the supermarket, at the bakery or make them yourself at home.


When:  New Year’s Eve is when the Dutch traditionally are supposed to eat oliebollen.  However, the stands begin appearing around November.


Varieties:  Oliebollen come in quite a few varieties including plain, with currants or with pieces of apple. 


How Much [Should I Eat]:  When I first came to the Netherlands I couldn’t get enough of these.  However, now they are a little less appealing (still good though!).  


Pas Op! (Watch Out!):  Every year, one of the major newspapers conducts the Oliebollen Test, ranking over 100 oliebollen providers.  The ranking scale is printed in the newspaper and the winner is announced on the news channels.  People then flock to the top stand.