Most people associate the term Kränzchen with Pentecost, particularly the Päischtkränzchen, but the tradition predates these celebrations.
How do we know? For one, the Kränzchen appears in different contexts across Luxembourg. In the Moselle region, it is tied to Pentecost festivities, whereas in Vianden, it was traditionally used for Christmas celebrations.
Additionally, historical records show that Kränzchen were part of Christmas traditions in the City of Luxembourg as early as 1670.
Not many people know that the playful tradition between lovers tied to Bretzelsonndeg didn’t actually end at Easter, as we explained earlier.
Long story shorter, the saying goes as follows: No pretzel – no Easter eggs; no Easter eggs – no Fliedchen (a tartlet); no Fliedchen – no Päischtkränzchen (a wreath-shaped baked good); no Päischtkränzchen – no dance at the fair.
Today, this tradition stops after the Easter egg exchange. On Bretzelsonndeg, a person (historically the man, except during leap years) gifts a pretzel to their beloved. On Easter Sunday, the recipient responds: an egg signals interest, while a basket means rejection.
In the past, however, the tradition continued. If the pretzel was accepted and an egg given, the pretzel-giver would gift a Fliedchen tartlet on Fliederchersdag, three Sundays after Easter.
If the tartlet was happily received, the final step was for the recipient to offer a Päischtkränzchen near Pentecost, symbolising a mutual commitment.
It’s worth noting that children also received a similar baked good, the Päischtkëndel, from their godparents during Pentecost, which might explain some confusion about these customs.
Both the Bretzel (pretzel) and Päischtkränzchen are made from the same leavened dough, consisting of flour and eggs.
After some research, an 1885 article in Das Luxemburger Land Organ zunächst für inländische Alterthumskunde und Geschichte (Volume 4) reveals that Vianden has long been known for its Kränzchen during the winter holidays.
The Vianden Kränzchen, distinct for its use of a unique type of pastry, gained recognition for its exceptional quality and became as popular as the renowned gingerbread from Echternach Abbey.
The Luxembourg Kränzchen dates back to at least the 17th century, when it was listed in a bakery inventory alongside other Luxembourgish holiday bakes.
The probate inventory of Ludwig Haysz from January 1670 includes the entry, “Im brodschaf; Brod, mitschen, kräntzger und dergleichen für einen daler ungefehr…” or “In the bread-sheep; bread, mëtsch, kränz, and the like for a dollar measure…” This Kräntzger, a winter holiday treat, is a yeasted dough pastry, layered and formed into a wreath – an intricate bake.
With this in mind, we know that Kränzchen has been in Luxembourg for at least 300 years. For a pastry to be so popular that it became known throughout the country, yet adapted in various ways across regions, it was likely incorporated into early celebrations of Christmas and Pentecost.
This makes sense: one wreath is eaten to celebrate the winter holidays, while another marks the ascent. The Kränzchen likely symbolises the circle of life.
Given this understanding, it would not be surprising to discover that wreath- or ring-shaped breads existed before the introduction of Christianity. This dough-wreath may indeed be that ancient.
And if you’re interested in making (a modern) stollen wreath yourself, click here for the recipe!
