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An oliebol (, plural oliebollen) is a traditional Dutch and Belgian food. They are called oliebollen (literally: ''oil spheres'') in the Netherlands, while in Belgium they are 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-scooper 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. ==Origin== They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6 where such baked goods were used . 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. The earliest discovered recipe of ''oliekoecken'' ("oil cookies", the direct precursor of the oliebol) came from the 1667 Dutch book ''De verstandige kock'' "The smart/responsible cook".〔(Oliebollen en oliekoeken ) 〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Oliebol」の詳細全文を読む スポンサード リンク
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