n. a traditional Dutch delicacy
An oliebol (, plural ) is a traditional Dutch and Belgian food. They are called oliebollen (literally: oil spheres) in the Netherlands, while in Belgium they are also called smoutenbollen (literally: lard balls although the real "smout" is of rapeseed oil) and croustillons (loosely: crispies) in French. In English they are more commonly known as Dutch Doughnuts or Dutchies. In the distant region of Istria, now split into the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called uštipci.
Oliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges. Oliebollen are traditionally eaten on New Year's Eve and at funfairs. In wintertime, they are also sold in the street at mobile stalls.
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). A notable variety is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour. Oliebollen are usually served with powdered sugar.
In Flanders the "oliebol" is called "smoutenbol" because it is cooked in animal fat rather than vegetable oil. Another difference between the Dutch oliebol and the Flemish smoutenbol is that the smoutenbol is usually not filled in contrast to the Dutch oliebol. The filling of the oliebol could consist of raisins, currants and apple, other ingredients can be added, such as succade, pieces of orange or whipped cream.