Saint Lucia Crown

[GardeManager]

6 to 6-1/2 cups all-purpose flour
2 pkg Active Dry yeast or Quick-Rise, Yeast
1/2 cup sugar
2 tsp salt
1-1/4 cups buttermilk
1/2 cup water
1/2 cup butter or margarine
2 to 3 drops yellow flood color
2 eggs
1/2 cup chopped candied citron
1/4 cup chopped almonds
1 tbs chopped candied lemon peel
Red and green candied cherries
Pecan halves


Glaze:
2 cups powdered sugar
2 to 3 tbs water
One Large Coffeecake
Preheat oven 350F. In large mixer bowl, combine 2-1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, beat buttermilk, water, butter and yellow flood color until very warm (120-130 degrees; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in citron, almonds, lemon peel and enough remaining flour to make a soft dough. Knead on floured surface, 5 to 8 minutes. Cover; let rest 10 minutes.

Cut off one third of dough; set aside. Divide remaining dough into 3 parts. On lightly floured surface, roll each third to a 25-inch rope. On greased cookie sheet, loosely braid from center to ends. Shape into a circle; pinch ends to seal. Cover; let rise in warm place until double, about 1 hour (30 minutes for Quick-Rise Yeast). Divide remaining dough into 3 parts. Roll each third to a 16-inch rope. On greased cookie sheet, loosely braid from center to ends. Shape into a circle; pinch ends to seal. Cover; let rise in warm place until almost doubled, about 40 to 60 minutes (20 to 30 minutes for Quick-Rise Yeast). Bake at 350F for 25 to 30 minutes for large wreath and 20 to 25 minutes for small wreath until golden brown. Remove from cookie sheets; cool. Make holes for 6 candles in small braid. Place small braid on large braid. Drizzle Glaze on braids. Garnish with cherries and nuts. Insert candles.

Prepare Glaze:
Combine powdered sugar and water; blend until smooth.