Belgium has a unique way of celebrating the holiday season, influenced by its diverse culture and languages. The country recognizes two distinct Santa Claus figures: Sinterklaas for the Dutch-speaking community and Père Noël for the French-speaking community.
St. Nicholas’s Day, celebrated on December 6th, marks a special occasion for children across Belgium. On the eve of this day, children place their shoes by the fireplace, along with treats such as tangerines, gingerbread, and mokjes—cookies shaped like letters. These offerings are meant for St. Nicholas, his horse, and his mischievous helper, Zwarte Piet (Black Peter).
During the night, St. Nicholas travels across rooftops on his horse, accompanied by his helpers. If children have been good throughout the year, Black Peter climbs down the chimney and fills their shoes with presents and sweets. However, if they have misbehaved, they might find a small bundle of sticks instead.
The Advent period, which begins four Sundays before Christmas, is widely celebrated in Belgium as a time of preparation and anticipation for the birth of Jesus. Families create Advent wreaths using fir or leylandii greenery, decorated with four candles. Each Sunday, a new candle is lit, symbolizing the countdown to Christmas.
Belgian towns and homes are adorned with festive decorations during this period. Christmas trees are decorated with lights, baubles, garlands, and reindeer ornaments, with many also featuring likenesses of St. Nicholas. Nativity scenes, often placed beside the tree, are a common sight. In some areas, life-size nativity displays are set up in gardens, and certain churches even use live animals to bring these scenes to life.
Christmas Eve in Belgium is a time for family and feasting. The celebration usually starts with a light drink and small appetizers like crisps, mini-pizzas, or soup. This is followed by a more elaborate meal featuring seafood starters and a main course that might include game dishes, such as stuffed turkey or chicken. The traditional dessert is a Christmas Log, or Bûche de Noël, a sponge roll layered with chocolate buttercream, crafted to resemble a yule log.
Christmas presents are placed under the tree and opened on Christmas morning. In the Walloon regions of Belgium, a special sweet bread called cougnou, shaped like baby Jesus, is enjoyed for Christmas breakfast.
New Year’s Eve is celebrated with yet another grand meal and the exchange of gifts. Families and friends gather to ring in the new year with fireworks and joyful celebration, wishing each other health and happiness for the coming year. On New Year’s Day, it is a tradition for children to read their New Year’s Letters to their parents, expressing love and gratitude.
Epiphany, celebrated on January 6th, marks the end of the Christmas season in Belgium. On this day, children dress as the Three Wise Men and go door-to-door singing songs, receiving money or sweets from welcoming homeowners. A popular tradition is the Galette des Rois (Three Wise Men Pie), a delicious pastry topped with a gold paper crown. A bean or small figurine is hidden inside the pie, and whoever finds it is crowned king or queen for the day, wearing the crown and enjoying the honor.
The holiday season in Belgium is a festive and joyful time, with each region adding its own unique customs and flavors to the celebrations. From St. Nicholas’s Day and Advent to Christmas Eve feasts and Epiphany, Belgians celebrate the holidays with warmth, togetherness, and cherished traditions that have been passed down through generations.
Yields 2 Loaves
For the loaves: 8 cups all-purpose flour, plus flour for kneading 5 tsp. active dry yeast 8 oz. (2 sticks) softened butter 1¼ cups warm milk 2 tsp. salt 6 large eggs, room temperature ½ cup granulated sugar 1 tsp. cinnamon ¾ cup raisins 1 cup and 2 tsp. coarse sugar crystals For the glaze: 3 egg yolks 3 tsp. milk
Combine the flour and salt in a large bowl, create a well in the mixture, and pour the warm milk into the well. Add the yeast and allow it to sit for 10 minutes. Add the eggs, granulated sugar, and cinnamon, and beat the mixture, gradually adding in butter
Dust a work surface with flour, move the dough onto the surface, and knead it until it no longer sticks. Place the dough into a greased bowl, cover it with plastic wrap or a damp towel, and allow it to rise for 1 hour, or until it has doubled in size.
Return the dough to the work surface and knead in the raisins and sugar crystals. Lightly grease 2 cookie sheets, divide the dough into 6 balls, and divide them into two sets of 3 and place each set on a sheet. In both sets, connect the 3 balls, representing the legs, body, and head of the infant Jesus. Allow the loaves to rise until they have doubled in size.
Preheat oven to 430° Fahrenheit. Combine the egg yolks with the 3 teaspoons of milk, and brush the loaves with this mixture. Sprinkle the loaves with the 2 tablespoons of sugar crystals and bake them for 25 minutes, or until they’re golden brown.