ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Santa Lucia Crown (Italian Christmas yeast braid)

Breads - Yeast Breads
SANTA LUCIA CROWN

"A two-tiered egg braid featuring saffron."

FOR THE DOUGH:
5 1/2 to 6 cups all-purpose flour, divided use
1/2 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 teaspoon salt
1/8 teaspoon ground saffron
1/2 cup water
1/2 cup milk
1/2 cup butter or margarine
3 large eggs, divided use
Powdered Sugar Glaze (optional, recipe follows)
Red and green candied cherry halves (for decorating)
6 tapered candles (for decorating)

TO PREPARE THE DOUGH:
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, salt, and saffron; set aside.

Heat 1/2 cup water, milk, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

TO SHAPE AND BAKE THE CROWN:
Reserve 1/3 of dough for top of crown. Divide remaining dough into 3 equal pieces; roll each to 25-inch rope. Braid ropes together; form braid into circle. Pinch ends to seal. Place on greased baking sheet. Divide reserved dough into 3 equal pieces; roll each piece to 16-inch rope. Braid ropes together; form braid into circle. Pinch ends to seal. Place on separate greased baking sheet. Cover both braids; let rise in warm, draft-free place until doubled in size, about 1 hour.

Lightly beat remaining egg; brush on braids.

Bake in a preheated 375 degree F oven for 20 to 25 minutes or until done. If needed, cover with foil to prevent over browning. Remove from baking sheets; cool on wire racks.

TO DECORATE THE CROWN:
Make 6 holes for candles in small braided circle. Place small braid on top of large braid. If desired, drizzle with Powdered Sugar Glaze; garnish with red and green candied cherry halves. Insert candles in prepared holes.

POWDERED SUGAR GLAZE

1 cup powdered sugar, sifted
1 to 2 tablespoons milk

In small bowl, combine powdered sugar and milk. Stir until smooth.

Makes one crown
Source: Fleishmann's Yeast
MsgID: 217122
Shared by: Betsy at Recipelink.com
Board: Holiday Cooking and Baking at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Santa Lucia Crown (Italian Christmas yeast braid)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!