St. Lucia Crown Recipe
Celebrate the Feast of St. Lucy with this very delicious St. :Lucia's Crown. Try this mixed fruit and almond braided bread beforehand and see for yourself how perfectly suited to the occasion it is. Your suggestions for this St. Lucia's Crown is welcome.
Ingredients
1 tablespoon active dry yeast
1/4 cup warm water (105°-115°F)
Pinch powdered saffron
1/4 cup warm milk (105°-115°F)
2-2 1/2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 egg
2 tablespoons unsalted butter, softened
3 tablespoons chopped candied citron
3 tablespoons chopped almonds
1/2 tablespoon grated lemon peel
Green and red candied cherries
Confectioners' Icing
1/2 cup confectioners' sugar
1/2 tablespoon water
Directions
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.
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.
