Saint Lucia Crown
Recipe: #27652
August 18, 2017
Categories: Breads, Christmas, Easter, Oven Bake, Vegetarian, Yeast Bread Flour, Kosher Dairy, more
"Makes 1 crown"
Ingredients
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- FOR ICING
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Nutritional
- Serving Size: 1 (1548.2 g)
- Calories 4548.1
- Total Fat - 84 g
- Saturated Fat - 37.8 g
- Cholesterol - 553.8 mg
- Sodium - 3084.9 mg
- Total Carbohydrate - 870.2 g
- Dietary Fiber - 20.7 g
- Sugars - 430.1 g
- Protein - 84.5 g
- Calcium - 457.5 mg
- Iron - 10.6 mg
- Vitamin C - 51.1 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Dissolve yeast in Warm water.
Step 2
Add saffron to milk and stir.
Step 3
Add milk mixture, sugar, salt, eggs, butter and 2 1/2 cups flour. Mix well.
Step 4
Add citron, almonds, lemon peel and enough remaining dough to make dough easy to handle.
Step 5
Turn out dough into lightly floured, surface and knead till smooth and elastic.
Step 6
Place dough in oiled bowl and turn to coat.
Step 7
Cover dough with a damp cloth, and let dough rise until doubled.
Step 8
Punch down dough and cut off 1/3 of the dough for the top, put aside.
Step 9
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.
Step 10
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.
Step 11
Let rise covered until double.
Step 12
Heat oven to 375 degrees.
Step 13
Bake 20-25 minutes.
Step 14
When cool make holes for 6 candles in the small braid.
Step 15
Combine all icing ingredients and mix till smooth.
Step 16
Drizzle icing over braids and garnish with red and green candied cherries.
Step 17
Place small braid on large braid before serving.
Tips
No special items needed.