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Saint Lucia Crown
Saint Lucia Crown
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Prep Time:
40 minutes
Total Time:
4 hours 20 minutes
Try this elegant Saint Lucia-inspired coffee cake for a delightful celebration dessert!
Ingredients:
  • 1/16 to 1/8 teaspoon crushed saffron or 2 or 3 drops yellow food color
  • 1/2 cup warm milk (105°F to 115°F)
  • 2 packages regular or fast-acting dry yeast
  • 1/2 cup warm water (105°F to 115°F)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1/4 cup butter or margarine, softened
  • 4 1/2 to 5 cups Gold Medal™ Better for Bread™ bread flour or Gold Medal™ all-purpose flour
  • 1/2 cup chopped citron or lemon peel
  • 1/4 cup chopped blanched almonds
  • 1 tablespoon grated lemon peel
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk or water
  • Green and red candied cherries
Instructions:
  • Combine saffron with warm milk. In a large bowl, dissolve yeast in warm water. Add saffron-infused milk, sugar, salt, eggs, butter, and 2 1/2 cups of flour. Mix until smooth. Stir in citron, almonds, lemon peel, and add more flour as needed until dough is easy to handle.
  • Transfer dough onto a lightly floured surface and knead for 10 minutes until smooth and springy. Grease a large bowl with shortening, place the dough in the bowl, turning it to coat all sides. Cover and let it rise in a warm place for about 1 hour and 30 minutes until doubled in size (dough is ready when indentation remains when touched).
  • Prepare the cookie sheets by greasing them with shortening or cooking spray. Gently press your fist into the dough to deflate it. Cut off one-third of the dough for the top braid and set it aside. Divide the remaining dough into 3 equal parts and roll each part into a 25-inch rope. Arrange the ropes closely together on the cookie sheet. Loosely braid the ropes, shaping them into a circle, and then pinch the ends to seal them.
  • Divide the reserved dough into 3 equal parts and roll each part into a 16-inch rope. Place the ropes close together on a second cookie sheet. Loosely braid the ropes, shaping them into a circle and pinching the ends to seal. Cover both braids and let them rise in a warm place for about 45 minutes or until double in size.
  • Preheat the oven to 375°F. Bake for 20-25 minutes until golden brown, then transfer from cookie sheets to a wire rack. Allow to cool completely, approximately 1 hour.
  • 1. Combine glaze ingredients in a small bowl, stirring until smooth and drizzle-worthy. Drizzle over both braids. 2. Poke 5 holes in the smaller braid for candles. 3. Place the smaller braid on top of the larger braid. 4. Decorate with cherries and insert the candles.

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