Saint Lucia's Crown

This one is always a favorite and very delicious! In Sweden, the Christmas season begins on Luciadagen, St. Lucia's Day, named for the legendary young saint who symbolizes hospitality. In Sweden the daughter's of the household rise early on December 13 to serve their parents coffee and this delicious saffron buns.

St. Lucia's Crown

1/8 tsp. crushed saffron
1/2 cup lukewarm milk, scalded
2 packages active dry yeast
1/2 cup warm water
1/2 cup sugar
1 tsp. salt
2 eggs, beaten
1/4 cup butter
4 1/2 to 5 cups all-purpose flour
1/2 up citron, chopped
1/4 cup almonds, blanched and chopped
1 Tbsp. lemon peel, grated
Powdered sugar glaze
Candied cherries

Stir saffron into milk. Dissolve yeast in warm water in large bowl. Stir in saffron-milk, sugar, salt, eggs, margarine and 2 1/2 cups of the flour. Beat until smooth. Stir in citron, almonds, lemon peel and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.

Punch down down. Cut off 1/3 of the dough for top braid and reserve. Divide remaining dough into 3 equal parts; roll each part into 25-inch strip. Place close together on greased cookie sheet. Braid strips; shape into circle and pinch ends to seal.

Divide reserved dough into 3 equal parts; roll each part into 16-inch strip. Place close together on another greased cookie sheet. Braid strips; shape into circle and pinch ends to seal. Cover both braids; let rise until double, about 45 minutes.

Heat oven to 375 degrees. Bake until golden brown, 20 - 25 minutes. When cool, make holes for 5 candles in small braid. Drizzle both braids with Powdered Sugar Glaze; garnish with cherries. Insert candles. Place small braid on large braid.

Powdered Sugar Glaze

Mix 1 cup powdered sugar and 3 to 4 teaspoons water until smooth and of desired consistency.