Holiday Traditions of Switzerland

"Merry Christmas"

Holiday Traditions in Switzerland

Christmas celebrations in Switzerland are similar to those in other Western European nations and the United States. However, the customs in Switzerland's four different linguistic regions (German, French, and Italian) tend to resemble those of their immediate neighbors: Germany and Austria for the German-speaking part, France for the French-speaking cantons (states), and Italy for the canton of Ticino and the southern valleys of the Grisons.

The Role of Christkind and Petit Jésus

One interesting difference compared to American customs is that Santa Claus plays a much smaller role in Switzerland. In the German and French-speaking parts of the country, his role is taken over by the "Christkind" or "Le petit Jésus," the Christ child. This beautiful, radiant, angel-like being with wings, dressed in white with a shining crown and a magic wand, is said to represent baby Jesus. Sometimes it is connected with an angel bearing a light or star, symbolizing the angel that heralded the birth of Christ in Bethlehem.

The Christ child is believed to bring the Christmas tree and gifts on Christmas Eve, not Santa Claus. Small children don’t see the tree before the actual celebration, while older children often help their parents decorate it. At the foot of the decorated tree, a nativity scene, or "creche," is often placed with wooden or ceramic figures depicting the adoration of Jesus in the manger, complete with shepherds, angels, sheep, a cow, a donkey, and the three Magi.

Advent and Christmas Eve Celebrations

In Switzerland, many families traditionally decorate the tree on Christmas Eve. However, younger families are increasingly adopting the American custom of decorating the tree and using electric lights throughout December. December is also the Advent season, symbolized by four candles on a spruce wreath. Each Sunday leading up to Christmas, a new candle is lit. Advent is a busy time, with people buying gifts, decorating, learning songs and poems, all in preparation for the Christmas festivities.

On Christmas Eve, after an early dinner, the whole family—often including several generations—gathers around the Christmas tree. Christmas carols and sometimes hymns are sung, and the birth of Christ may be read from the Bible. Gifts are exchanged, and those who are not too tired may attend the festive midnight mass. "Silent Night, Holy Night," originally written and composed in Austria, is a popular song during this time.

Gift Giving and Epiphany

While the Christmas tree is central to Christmas Eve, the time when gifts are exchanged can vary depending on the region. Some exchange gifts on Christmas Day, while others wait until New Year's Day or January 6, the day of Epiphany, which commemorates the visit of the three Magi to the Christ child.

Saint Nicholas and Samichlaus

In Switzerland, the figure of Santa Claus is associated with Sankt Nikolaus or Saint Nicholas, an early Christian bishop from Myra (modern-day Turkey) who is considered the protector of children. However, Saint Nicholas does not appear at Christmas but is celebrated on December 6, his feast day. Known as "Samichlaus" in the Swiss German-speaking regions, he visits homes and schools to distribute sweets, fruits, and nuts to well-behaved children and offers advice to those who have not been as good. Samichlaus is usually accompanied by a dark-clad assistant rather than reindeer, and the pair is said to come from the snowy mountains, often with a donkey instead of a sleigh.

Holiday Traditions

Video by Rick Steve's Europe

Traditional Swiss Holiday Recipes

Swiss Christmas Cookies (Brunsli)

Ingredients:

• 2 cups ground almonds
• 1 ½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 large egg whites
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon vanilla extract
• 2 tablespoons Kirsch (optional, but traditional)

Instructions:

1. In a large bowl, mix together ground almonds, sugar, cocoa powder, cinnamon, and cloves.
2. In a separate bowl, whisk egg whites until stiff peaks form. Gently fold the egg whites into the dry ingredients until well combined.
3. Add the vanilla extract and Kirsch, mixing to form a dough.
4. Roll the dough out between two sheets of parchment paper to about ¼ inch thick. Cut out shapes using cookie cutters.
5. Place the cookies on a lined baking sheet and let them sit for a few hours to dry slightly.
6. Preheat the oven to 300°F (150°C) and bake the cookies for about 10 minutes. They should be slightly soft in the center when done.
7. Let them cool completely before serving.

Swiss Fondue

Ingredients:

• 1 clove garlic, halved
• 2 cups (8 oz) grated Gruyère cheese
• 2 cups (8 oz) grated Emmental cheese
• 1 tablespoon cornstarch
• 1 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1 tablespoon Kirsch (optional)
• Freshly ground black pepper, to taste
• Freshly grated nutmeg, to taste
• Assorted bread cubes, boiled potatoes, or vegetables for dipping

Instructions:

1. Rub the inside of a fondue pot with the cut garlic clove, then discard the garlic.
2. In a medium bowl, toss the grated cheeses with the cornstarch to coat.
3. In the fondue pot, heat the wine and lemon juice over medium heat until just simmering.
4. Gradually add the cheese mixture, stirring constantly in a figure-eight motion until the cheese is fully melted and smooth.
5. Stir in the Kirsch, if using, and season with pepper and nutmeg.
6. Keep the fondue warm over a low heat source and serve with bread cubes, boiled potatoes, or vegetables for dipping.

Swiss Christmas Bread (Zopf)

Ingredients:

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 packet (0.25 oz) active dry yeast
• 1 ¼ cups warm milk (110°F)
• ¼ cup unsalted butter, melted
• 1 large egg yolk
• 1 tablespoon water (for egg wash)

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warm milk and melted butter to the dry ingredients. Mix until the dough comes together.
3. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 ½ hours or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and divide it into three equal portions. Roll each portion into a long rope and braid them together.
6. Place the braided loaf on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
7. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the loaf.
8. Bake for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.
9. Let cool before slicing and serving.

---