August 18, 2017
Breads, Fruit, Christmas,
Easter, Entertaining, Oven Bake, Vegetarian, Yeast Bread, Flour, Kosher Dairy more
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"Makes 1 crown"
Dissolve yeast in Warm water.
Add saffron to milk and stir.
Add milk mixture, sugar, salt, eggs, butter and 2 1/2 cups flour. Mix well.
Add citron, almonds, lemon peel and enough remaining dough to make dough easy to handle.
Turn out dough into lightly floured, surface and knead till smooth and elastic.
Place dough in oiled bowl and turn to coat.
Cover dough with a damp cloth, and let dough rise until doubled.
Punch down dough and cut off 1/3 of the dough for the top, put aside.
Divide remaining dough into 3 equal parts and roll into 25 inch long strands. Place strands close together on a greased baking sheet and braid strands, shape into a circle and pinch ends to seal.
Divide reserved dough into 3 equal parts and roll into 16 inch strands. Place strands close together on a greased baking sheet and braid strands, shape into a circle and pinch ends to seal.
Let rise covered until double.
Heat oven to 375 degrees.
Bake 20-25 minutes.
When cool make holes for 6 candles in the small braid.
Combine all icing ingredients and mix till smooth.
Drizzle icing over braids and garnish with red and green candied cherries.
Place small braid on large braid before serving.
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