Recipes

2 pkg. dry yeast
1/2 cup warm water
pinch saffron
1/2 cup warm milk
1/2 cup sugar
1 t. salt
2 eggs, beaten
1/4 cup soft butter
4-1/2-5 cups flour
1/2 cup chopped citron
1/4 cup chopped almonds
1 T. grated lemon peel
Icing (below)

Dissolve yeast in water. Add saffron, milk, sugar, salt, eggs, butter and 2-1/2 cups of the flour. Beat until smooth. Stir in citron, almonds, peel and rest of flour to make dough easy to handle. Turn dough onto floured board, knead for 10 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, 1-1/2 hours. Punch dough down, cut off 1/3 dough for top braid and reserve. Divide rest of dough into 3 equal parts. Roll each into strand 25 inches long. Braid strands; shape into circle and pinch ends to seal. Divide reserved dough into 3 equal parts. Roll into 16 inch strand. Braid and shape into circle. Let rise 45 minutes. Bake both braids 25 minutes at 375°. When cool, make holes for 5 candles in small braid. Place small braid on top of large braid. Drizzle braids with icing: 1 cup powdered sugar, 1 T. milk and 1/2 t. vanilla. Insert candles and garnish with candied cherries.