The history of the Dutch Oliebol
The ‘Oliebol’ finds its origin in the late 17th century and were mostly made in The Netherlands. Oliebollen are deep fried dough balls served hot and liberally sprinkled with powdered sugar. As they are deep fried in oil, they are literally oil-balls. In English they are more commonly known as Dutch doughnuts/dumplings or Dutchies.
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. The dough used for the Oliebol can be plain, but more often is contains, sultanas, currants, raisins and succade (candied fruit).
The topping of powdered sugar is giving the oliebol its great looks and the combination of tastes is loved by the most kids and adults, especially when it’s eaten warm.
The Germanic tribes in the Netherlands have first been eating the Oliebol during the Yule, the period between December 26 and January 6. Currently they are traditionally eaten on New Year's Eve and they are sold in the street at stalls around funfair parks, festivals and festivities around the year.
To share this tradition in Malaysia, TWS will make these famous Oliebollen on 25 December and the 1st day of the new year and share them with all patrons in our TWS restaurants in Malaysia!