Oliebol

Oliebollen ( German: oil balls ) are a Dutch donuts, which is traditionally eaten on New Year's Eve and at funfairs.

Oliebollen are made ​​from a dough of flour, eggs, yeast, salt and warm milk. The dough is baked formed into spherical Teigklößen with two spoons or an ice cream spoon and golden brown in hot oil. In addition Oliebollen can be filled with raisins, currants or apples. The pastry is usually dusted with powdered sugar.

In some regions of Belgium, the New Year pastries are also " smoutebollen " ( German: " fat balls " ), because it was previously cooked in lard.

Oliebollentest

Since 1993, the Dutch newspaper Algemeen Dagblad organized the AD Oliebollentest. The Oliebollen all participants shall be audited annually by a jury, after which the seller of the best Oliebollen is proclaimed the winner. Richard Visser 's Gebakkraam from Rotterdam was already nine times awarded this prize.