Saint Lucia Crown

Saint Lucia Crown

This Saint Lucia’s inspired crown like coffee cake is an absolutely delightful dessert, especially on celebratory occasions!

Prep Time

40

Minutes

Total Time

4:20

Hrs:Mins

Makes

1

large

Coffee Cake
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
Glaze
1
cup powdered sugar
1
to 2 tablespoons milk or water
Garnish, if desired
Green and red candied cherries
  1. Stir saffron into warm milk. In large bowl, dissolve yeast in warm water. Stir in saffron-milk mixture, granulated sugar, salt, eggs, butter and 2 1/2 cups of the flour. Beat with spoon until smooth. Stir in citron, almonds, lemon peel and enough remaining flour to make dough easy to handle.
  2. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
  3. Grease 2 cookie sheets with shortening or cooking spray. Gently push fist into dough to deflate. Cut off one-third of dough for top braid and reserve. Divide remaining dough into 3 equal parts; roll each part into 25-inch rope. Place ropes close together on cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal.
  4. Divide reserved dough into 3 equal parts; roll each part into 16-inch rope. Place ropes close together on second cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal. Cover both braids; let rise in warm place about 45 minutes or until double in size.
  5. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheets to wire rack. Cool completely, about 1 hour.
  6. In small bowl, mix glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle glaze over both braids. Make holes for 5 candles in small braid. Place small braid on large braid. Garnish with cherries. Insert candles.
Makes 1 large loaf (32 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
New Twist
Saint Lucia Buns: After deflating dough, cut dough into pieces, 2 1/2 inches in diameter. Roll each piece into 12-inch rope; form into tightly coiled S shape. Place a raisin in center of each coil. Place on greased cookie sheet. Brush tops lightly with softened butter or margarine. Cover and let rise in warm place about 45 minutes or until double in size. Bake about 15 minutes or until golden brown. About 1 1/2 dozen buns.
Holiday Inspirations
Saint Lucia Day is the Swedish holiday celebrated December 13. Saint Lucia, a beautiful maiden, wore a crown of candles to help light the way when she carried food to Christian martyrs hiding in caves from persecution. Since then, Saint Lucia Day is celebrated by having the oldest daughter be the first to rise and bring buns to all who are sleeping in the household.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 130
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 90mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.