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Recipeis from: A Continual Feast by Evelyn Birge Vitz
Saint Lucy's Crown1/4 - 1/2 teaspoon saffron threads
Saint Lucy's Crown1/4 - 1/2 teaspoon saffron threads
1 cup lukewarm milk
2 packages dry yeast
1/4 cup of warm water (100-110 degrees F)
1/2 cup sugar
1 teaspoon salt
1/3 cup sweet butter
1 egg, lightly beaten
4 cups flourGrated rind of 1 lemon
4-5 tablespoons blanched almonds, grated or finely chopped
4-5 tablespoons chopped candied citron (optional)
Confectioners' Sugar Glaze (see recipe below)
Tapers or thin candles (optional)
Crush the saffron to a fine powder, and steep it in a tablespoon or two of the lukewarm milk for about 10 minutes. In a large bowl, dissolve the yeast in the lukewarm water. Stir in 1 tablespoon of the sugar. Set the mixture aside for 5 to 10 minutes, or until frothy.
Scald the remaining milk. Stir in the rest of the sugar, and the salt and butter. Stir until the butter is melted. Let cool to lukewarm. Stir into the yeast mixture. Add the saffron milk and lightly beaten egg. Stir in the flour gradually, mixing well. Add the lemon rind, almonds, and citron, if you like.
Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. While you are kneading, add more flour if the dough is sticky.
Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down. Cut off one-third to make the top braid; set aside. Divide the remaining dough into three parts. Roll each part into a rope about 25 inches long. Place the three ropes close together on a buttered baking sheet and braid them together. (Try starting from the middle; you may find it easier.) Form the braid into a circle, pinching the ends to seal.
Divide the reserved dough into three parts. Roll each part into a rope about 24 inches long. Proceed as above: Place the three ropes close together on a buttered baking sheet and braid them together. Form the braid into a circle, pinching the ends to seal.
Cover both braids lightly and let the bread rise for 30-45 minutes, or until almost doubled in bulk.
Bake at 400 degree F for 10 minutes. Reduce the heat to 350 degrees F and bake for about 40 minutes longer, or until the two braided rings are golden brown and sound hollow when tapped on the bottom.
Place the smaller braid on top of the larger. Dizzle over it the Confectioners' Sugar Glaze. Optional: Stick thin tapers into the crown and light them. There is no fixed number of tapers; why not put in one for each member of your family?
Yield 1 large double braided Saint Lucy's Crown
Variations:You can elimate the saffron, and flavor the crown with 2 teaspoons ground cardamom; add it along with the salt. For a smaller crown, you can just halve this recipe; the baking time will be a little shorter.
Confectioners' Sugar Glaze2-3 teaspoons lemon juice or milk or water1/2-1 cup confectioner's sugar
Stir the lemon juice into the confectioners' sugar; mix well. Add more sugar or lemon juice as needed to produce a proper consistency for dizzling.
Crush the saffron to a fine powder, and steep it in a tablespoon or two of the lukewarm milk for about 10 minutes. In a large bowl, dissolve the yeast in the lukewarm water. Stir in 1 tablespoon of the sugar. Set the mixture aside for 5 to 10 minutes, or until frothy.
Scald the remaining milk. Stir in the rest of the sugar, and the salt and butter. Stir until the butter is melted. Let cool to lukewarm. Stir into the yeast mixture. Add the saffron milk and lightly beaten egg. Stir in the flour gradually, mixing well. Add the lemon rind, almonds, and citron, if you like.
Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. While you are kneading, add more flour if the dough is sticky.
Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down. Cut off one-third to make the top braid; set aside. Divide the remaining dough into three parts. Roll each part into a rope about 25 inches long. Place the three ropes close together on a buttered baking sheet and braid them together. (Try starting from the middle; you may find it easier.) Form the braid into a circle, pinching the ends to seal.
Divide the reserved dough into three parts. Roll each part into a rope about 24 inches long. Proceed as above: Place the three ropes close together on a buttered baking sheet and braid them together. Form the braid into a circle, pinching the ends to seal.
Cover both braids lightly and let the bread rise for 30-45 minutes, or until almost doubled in bulk.
Bake at 400 degree F for 10 minutes. Reduce the heat to 350 degrees F and bake for about 40 minutes longer, or until the two braided rings are golden brown and sound hollow when tapped on the bottom.
Place the smaller braid on top of the larger. Dizzle over it the Confectioners' Sugar Glaze. Optional: Stick thin tapers into the crown and light them. There is no fixed number of tapers; why not put in one for each member of your family?
Yield 1 large double braided Saint Lucy's Crown
Variations:You can elimate the saffron, and flavor the crown with 2 teaspoons ground cardamom; add it along with the salt. For a smaller crown, you can just halve this recipe; the baking time will be a little shorter.
Confectioners' Sugar Glaze2-3 teaspoons lemon juice or milk or water1/2-1 cup confectioner's sugar
Stir the lemon juice into the confectioners' sugar; mix well. Add more sugar or lemon juice as needed to produce a proper consistency for dizzling.
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