Saint Lucia Crown

1/16 to 1/8 teaspoon crushed saffron*

½ cup lukewarm milk

2 packages regular or quick-acting active dry yeast

½ cup warm water (105° to 115°)

½ cup sugar

1 teaspoon salt

2 eggs, beaten

¼ cup (½ stick) margarine or butter, softened

4½ to 5 cups all-purpose flour

½ cup chopped citron

¼ cup chopped blanched almonds

1 tablespoon grated lemon peel

Powdered Sugar Glaze (below)

Candied cherries

Stir saffron into lukewarm milk. Dissolve yeast in warm water in large bowl. Stir in saffron-milk, sugar, salt, eggs, margarine and 2½ cups of the flour. Beat until smooth. Stir in citron, almonds, lemon peel and enough remaining flour to make dough easy to handle. 

* 2 or 3 drops yellow food color can be substituted for the saffron.

Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1½ hours or until double. (Dough is ready if indentation remains when touched.)

Grease 2 cookie sheets. Punch down dough; cut off one-third of dough for top braid and reserve. Divide remaining dough into 3 equal parts; roll each part into 25-inch rope. Place ropes close together on cookie sheet. Braid ropes; shape into circle and pinch ends to seal.

Divide reserved dough into 3 equal parts; roll each part into 16-inch rope. Place ropes close together on second cookie sheet. Braid ropes; shape into circle and pinch ends to seal. Cover both braids and let rise about 45 minutes or until double.

Heat oven to 375°. Bake braids 20 to 25 minutes or until golden brown. Remove from cookie sheets. Cool on wire rack. When cool, make holes for 5 candles in small braid. Drizzle both braids with Powdered Sugar Glaze. Garnish with candied cherries. Insert candles. Place small braid on large braid. 1 large loaf (32 slices).

POWDERED SUGAR GLAZE

1 cup powdered sugar

3 to 4 teaspoons water

Mix ingredients until smooth and of drizzling consistency.

LUCIA BUNS: When ready to shape dough, cut into pieces about 2½ inches in diameter. Roll each piece into 12-inch rope; form into tightly coiled S shape. Place a raisin in center of each coil. Place on greased cookie sheet. Brush tops lightly with margarine or butter. Cover and let rise about 45 minutes or until double. Bake about 15 minutes or until golden brown. About 1½ dozen buns.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993