Saint Lucia Crown

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.