Oliebollen are a traditional Dutch snack that appears across the country in the winter. They are small fried balls of dough in oil. The small oil balls are soft and chewy inside, and their crispy golden-brown exterior with powdered sugar feels heavenly.  I believe people who have tried would agree with me. When buying my first oliebol of the season, I came to realize that despite my love for this snack, I did not know much about it. As the weather becomes chilly, the glowing lights of oliebollen stalls appear across the city, signalling that winter is getting closer. This season, I decided to learn more about this snack and share it with all the oliebollen lovers out there!

There is a number of stories regarding oliebollen’s emergence. It is believed that the oliebollen has existed since pagan times and was affiliated with German tribes. It is said that German tribes who were located in the land now known as the Netherlands enjoyed this snack during the Yule, a winter festival of the Germanics. The Yule was traditionally celebrated from Dec 21-22th to Jan 1st for a period of twelve days in winter. This truly shows how oliebollen used to be cherished during this limited time span. Oliebollen  are  also related to the Austro-German legend where this snack was considered to be protected from the Christmas goddess, Frau Perchta. According to the legend, this goddess was known for cutting open people’s stomachs. To protect themselves, people ate oliebollen so the oil would supposedly cause her blade to slide off. While oliebollen is generally regarded as a holiday snack, this myth uncovers a new element where this treat is consumed for protecting one’s health and prosperity. 

Another theory regarding the treat’s origins relates it to sufganiyah, a snack that traditionally appears in Jewish households during Hanukkah. Unlike oliebollen, which usually contain raisins in the dough, the sufganiyah is a doughnut with sweet jam fillings. It is believed that Portuguese Jewish immigrants who came to the Netherlands during the fifteenth century brought the recipe for sufganiyah, which helped give rise to oliebollen, including the practice of deep-frying dough. The oliebollen and sufganiyah are also similar in that they are both festive sweets that hold great cultural significance, where the former is eaten on New Year’s Eve and the latter during Hanukkah. 

Looking at the historical background of the sweet treat, it is evident that it has an inextricable tie to the cold seasons, specifically during times of St. Martin’s on November 11th through Christmas and New Year’s Eve. This year, nonetheless, oliebollen stalls appeared across Amsterdam at the start of October. In other major cities, such as Den Haag and Rotterdam too. The first oliebollen appeared earlier than anticipated, surprising many people.

The early arrival of oliebollen may be reflecting economic incentives. Nu.nl reports a statistic shared by the Netherlands Chamber of Commerce (KVK), that in 2013 the number of companies registered to operate oliebollen stalls was 307; however, in 2024, a number of 425 companies were recorded, presenting a significant growth in demand for this special treat over the recent years. It is also stated oliebollen stalls has risen 40% compared to twelve years ago. According to an article by the NL Times the chairman of the Dutch Bread and Confectioners Business Association (NBOV), Arend Kisteman, claimed that in 2022, the price of oliebollen increased at least ten cents in comparison to 2021. While demand contributes to the overall rise in oliebollen prices, the inflation led cost per oliebollen from 0.128 euros in 2021 to 0.182 euros in 2025. As the cost of producing an oliebol is rising, some stalls appear to open earlier and prioritizing profit over respecting its cultural significance of following the traditional periods of when oliebollen were made. 

The limited time that oliebollen are sold contributes to their seasonal appeal and festivity. While I enjoy spotting an oliebollen cart as early as possible. Honoring the tradition of when oliebollen are sold remains meaningful, even if starting early is profitable. The sweet smell in crisp weather and the dark winter sky mark the start of winter and act as a reminder of the charming tradition.