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Holiday Sweets Around the World: A Sweet Tour of Global Traditions

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  //food-wine.news-articles.net/content/2025/12/01 .. the-world-a-sweet-tour-of-global-traditions.html
  Published in Food and Wine on Monday, December 1st 2025 at 11:13 GMT by Food & Wine

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Holiday Sweets Around the World: A Sweet Tour of Global Traditions
*(Based on Food & Wine’s “Holiday Sweets Traditions Around the World”)

When we think of holidays, we often picture music, decorations, and family gatherings. Yet, for many cultures, the heart of a celebration lies in the food—and especially in the sweets that are crafted, shared, and savored for years to come. In the Food & Wine feature “Holiday Sweets Traditions Around the World” (https://www.foodandwine.com/holiday-sweets-traditions-around-the-world-11850936), readers are whisked through a global pastry tour that explores how different societies mark key festivities with confectionery that tells stories of heritage, faith, and festivity.

1. Christmas & New‑Year Treats

Gingerbread & Yule Log (North America & Europe)

The article begins where many of us will have started it: with the classic American gingerbread house, a staple for children’s holiday projects. The recipe, highlighted in the article, is paired with a historical note: gingerbread’s origin as a medieval spiced bread, later transformed into cookies during the Victorian era. Across Europe, the Yule log—baked cake shaped like a log and frosted to resemble bark—gives way to the French bûche de Noël and its Italian cousin, torrone. The Food & Wine write‑up links to a step‑by‑step guide on creating the perfect Yule log (https://www.foodandwine.com/how-to/make-a-bûche-de-noël), reminding readers that patience is key when rolling the sponge and piping the ganache.

Panettone & Stollen (Italy & Germany)

Italian panettone, a sweet bread studded with candied fruit, is described as the “sweet bread of the holiday season.” The article notes that the tradition dates back to 1824 in Milan, where a baker created the first panettone to honor a local noble. In Germany, Stollen—a fruit‑laden brioche dusted with powdered sugar—offers a similar aromatic experience. The Food & Wine piece links to a recipe for Stollen that keeps the centuries‑old technique of using a natural yeast starter alive.

Fruitcake & Bûche de Noël (United Kingdom)

UK readers encounter the perennial “fruitcake” debate. The article acknowledges the mixed reception—some relish its dense, syrupy richness, others shun it as a culinary cliché. The Food & Wine article cites a classic British fruitcake recipe (https://www.foodandwine.com/fruitcake-recipe) that shows how to balance dried fruit, nuts, and spirits for an indulgent, age‑well treat.

2. Hanukkah – Sweet Oil‑Inspired Sweets

The article dedicates a section to Hanukkah’s “soul‑shining” foods, most notably latkes and sufganiyot (jelly donuts). It explains how the sufganiyot’s popularity has surged beyond Jewish households, becoming a staple in Israeli bakeries and even in parts of Europe. The Food & Wine feature links to a “sufganiyot recipe” page that details the simple dough base and the art of adding a thin layer of jam inside. The article further highlights jelly-filled chocolate‑wrapped sweets that some families now swap for traditional donuts, showcasing how modern tastes adapt traditional symbols.

3. Kwanzaa – Sweet African‑American Traditions

The article touches on Kwanzaa’s emphasis on communal celebration and lists sweet treats such as cooked rice and sweet potatoes—often served with peanut butter and honey in a dish known as sweet potato pudding. The piece points out that while these items may not seem “confectionery” in the usual sense, they are rich with symbolism: the sweetness of the dessert representing the sweetness of the community, while the rice reflects the “wealth of the harvest.” The Food & Wine article links to a recipe for “Kwanzaa Sweet Potato Pie” (https://www.foodandwine.com/kwanzaa-recipe) to give readers a tangible way to participate.

4. Diwali – The Festival of Light & Sweets

In the South‑Asian segment, the article examines how Diwali is celebrated with an array of sweets: ladoos, jalebi, kheer, and the Gulab Jamun. A unique highlight is the Rasgulla, a spongy cottage‑cheese ball soaked in syrup, which the article says is favored for its symbolic representation of the “spirit of sweetness that spreads.” Readers are encouraged to explore a “Rasgulla recipe” link (https://www.foodandwine.com/rasgulla-recipe) to learn how to properly dissolve the sugar syrup in the right ratio to preserve the dessert’s delicate texture.

5. Lunar New Year – Chinese Sweet Traditions

The piece goes on to detail how Lunar New Year is accompanied by sweet rice balls (tangyuan), a dish that “embodies family togetherness and happiness.” The article highlights that the color of the filling—red, green, or black—carries its own meaning, with red symbolizing good fortune. The Food & Wine link to a tangyuan recipe (https://www.foodandwine.com/tangyuan-recipe) offers readers an accessible introduction to the process of shaping and boiling these chewy morsels.

6. Middle Eastern Delights

Ma’amoul & Maamoul

The article brings readers to the Middle East, spotlighting ma’amoul, a shortbread pastry filled with dates, pistachios, or walnuts. The piece notes that these treats are integral to both Ramadan and Eid celebrations. The Food & Wine article links to a traditional ma’amoul recipe (https://www.foodandwine.com/maamoul-recipe) that guides readers through the intricacies of preparing the dough and pressing the decorative molds.

7. Latin American & Caribbean Sweets

Pan de Muerto & Alfajores

For Latin American readers, the article explores pan de muerto (a sweet bread for Day of the Dead) and alfajores, a cookie sandwich filled with dulce de leche. The Food & Wine page references the historical significance of pan de muerto in Mexico’s religious practices and links to a pan de muerto recipe (https://www.foodandwine.com/pan-de-muerto-recipe). Meanwhile, the alfajores section includes a recipe for a classic Argentine version (https://www.foodandwine.com/alfajores-recipe) complete with a chocolate glaze.

8. Other Festive Sweets

Beyond major holidays, the article also touches on Easter (hot cross buns, chocolate eggs) and Ramadan (baklava). It briefly mentions how Easter chocolate eggs—a Western tradition—have become an international staple. In contrast, the article points out that in many Muslim-majority countries, baklava is a staple sweet that is served during Ramadan and Eid, with an emphasis on the layered phyllo dough and honey glaze.

Takeaway

Food & Wine’s “Holiday Sweets Traditions Around the World” invites readers to discover that what we eat on our holidays often transcends mere flavor. It encapsulates history, faith, cultural identity, and the simple joy of sharing. From the spiced warmth of gingerbread houses to the sweet symbolism of Tangyuan in Chinese culture, each confection carries a story. The article’s accompanying recipe links not only provide practical guidance but also serve as an invitation to bring a piece of another culture’s holiday spirit into your own kitchen.

For anyone who loves to celebrate or simply appreciates the artistry of holiday sweets, the piece is a delightful reminder that, worldwide, sweets are more than dessert—they’re a communal celebration of tradition and togetherness.