VAYA recipes
Culinary Christmas in the mountains
When the world outside grows quiet, the mountains sparkle under a white blanket of snow and the scent of cinnamon, cloves and warm dough drifts through cosy rooms – that is Christmas time in Tirol. Here, festive treats are just as much a part of it as candlelight and traditional songs.
Whether sweet, fruity or warming – Tyrolean cuisine offers real treasures for Advent and the holidays. From traditional Weihnachtszelten to crispy Kiachl and winter classics such as Jagertee and Glühmost: these recipes bring the VAYA vibes straight to your home.
Make yourself comfortable, gather your favourite people and dive into our recipes. This is what Christmas in the mountains tastes like.
Tyrolean Weihnachtszelten
The Weihnachtszelten is an essential part of Advent in Tyrol. In the past, farming families baked it at the beginning of December so it had enough time to develop its full flavour by Christmas. Today, it is considered a true classic – moist, aromatic and steeped in Alpine tradition.
Preparation:
- Dissolve the yeast in the warm milk with a little sugar and flour. Leave to rest for fifteen minutes.
- Knead the pre-dough with the remaining flour, honey or sugar, butter, salt and spices into a smooth dough.
- Finely chop the dried pears (Kletzen) and the other dried fruits, soak them in a little rum. Work them into the dough together with the nuts.
- Shape into a round loaf, place it on a floured baking tray and leave to rest for another thirty minutes.
- Bake in a preheated oven at one hundred and eighty degrees Celsius for about sixty minutes.
Tip: The Weihnachtszelten needs time. Wrapped in cloths and stored in a cool place, the fruits and spices unfold their full aroma after a few days – that is the taste of Christmas in Tyrol.
Ingredients:
- 500 g rye flour
- 200 g wheat flour
- 40 g fresh yeast
- 250 ml lukewarm milk
- 150 g honey or sugar
- 100 g butter (melted)
- A pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground anise
- 500 g dried pears
- 150 g dried plums
- 150 g figs
- 150 g raisins
- 100 g walnuts or hazelnuts
- A little rum for marinating
Tyrolean Jagertee
A winter’s day in Tyrol without Jagertee? Hard to imagine. Originally drunk by hunters in the mountains to keep warm on icy nights, it is now a classic in ski huts – and just as popular during the Christmas season. Strong, spicy and warming from the inside, it brings a festive atmosphere to your cup.
Preparation:
- Brew the black tea, add the spices and leave to infuse for 10 minutes.
- Carefully heat the red wine, rum and plum brandy (do not boil!).
- Strain the tea and mix with the wine and rum mixture.
- Sweeten with honey or sugar and serve hot – perhaps even in a mug with a slice of lemon.
Tip: Best enjoyed outside in the snow – that’s how you get the real Tyrolean hut vibe..
Ingredients:
- ½ litre strong black tea
- ¼ litre red wine
- ¼ litre brown rum (Tyroleans like to use local rum)
- 2 cl plum brandy or fruit schnapps
- 2 cloves
- 1 cinnamon stick
- 1 slice of lemon
- Sugar or honey to taste
Tyrolean Kiachl
In Tyrol, Kiachl are as much a part of Advent and Christmas as candles and snowflakes. Fresh from the pan, smelling of yeast dough and baked golden brown, they are a feast for all the senses. Traditionally, they are enjoyed sweet with cranberries or savoury with sauerkraut.
Preparation:
- Dissolve the yeast in the milk and knead with the flour, egg, butter and salt to form a smooth dough. Leave to rise for 30 minutes.
- Divide the dough into 4 balls, flatten them and roll them out a little thinner in the middle.
- Fry in hot oil until golden brown.
- Serve warm with cranberries or sauerkraut.
Tip: Kiachl taste best when freshly baked – whether as a sweet Advent treat or a savoury Christmas classic.
Ingredients:
- 250 g flour
- ½ cube yeast125 ml lukewarm milk
- 1 egg
- 1 tbsp butter, melted
- 1 pinch of salt
- Oil for frying
Tyrolean Glühmost
When the Christmas markets in Tyrol and Salzburg are lit up and the snow crunches under your shoes, a glass of mulled cider warms your heart and hands. But have you ever tried hot cider also known by the locals as “Glühmost”? Hot cider with spices and a dash of ‘mountain fire’ is as much a part of Christmas in many families as biscuits and Christmas trees.
Preparation:
- Heat the cider and red wine, but do not boil.
- Add the spices and orange peel and leave to infuse for around 10 minutes.
- Sweeten with honey or sugar and add a dash of rum if desired.
- Serve hot – preferably outside in the snow or under the Christmas tree.
Tip: If you want to make it extra Christmassy, add a star anise pod.
Ingredients:
- 1 litre apple or pear cider (dry)
- 250 ml red wine
- 2 cinnamon sticks
- 4 cloves
- 1 piece orange peel
- 2 tbsp honey or sugar
- 4 cl brown rum (optional)
Christmas with VAYA – full of moments to savour
Whether sweet, savoury or warming in a mug – these four recipes bring a piece of Tyrolean Christmas culture straight to your home. They tell stories of traditions that have been cherished in the mountains for generations and create moments best enjoyed together.
Just like our VAYA Resorts, where we celebrate the festive season with everything that belongs to it: good food, warm drinks, cosy hours and plenty of Christmas vibes.
Make yourself comfortable, try our recipes – or experience Advent with us in true Tyrolean style.
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