St. Lucia Crown
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105Â°-115Â°F)|
|Powdered saffron||1 Pinch|
|Warm milk||1⁄4 Cup (4 tbs) (105Â°-115Â°F)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||2 Tablespoon, softened|
|Chopped candied citron||3 Tablespoon|
|Chopped almonds||3 Tablespoon|
|Grated lemon peel||1⁄2 Tablespoon|
|Red candied cherries||1⁄2 Tablespoon|
|Green candied cherries||1⁄2 Tablespoon|
|Confectioner's icing||1 Tablespoon|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Stir saffron into warm milk.
2 Combine 2 cups flour, saffron milk, sugar, salt, egg, and butter in mixing bowl. Beat until smooth. Stir in citron, almonds, and lemon peel.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Cut off 1/3 of dough for top braid and set aside. Divide remaining dough into thirds and roll each part into 24-inch rope. Braid and shape into circle. Pinch ends together to seal. Place on greased baking sheet.
6 Divide reserved dough into thirds and roll each until 15 inches long. Braid and shape into circle. Pinch ends together to seal. Place on another greased baking sheet.
7 Cover; let rise in warm place until double€”about 45 minutes.
8 Bake in a preheated 375°F oven 25 minutes or until done.
9 Cool on wire rack. When cool, make holes for 6 candles in small braid.
10 Make icing. Mix in a few more drops of water if too stiff.
11 Place small braid on large braid. Drizzle icing on braid. Decorate with cherries. Insert candles.