¼ to ½ tsp saffron threads, or 2 tsps ground cardamom
1 cup warm milk
2 pkgs. Dry yeast
¼ cup warm water (100-110)
½ cup sugar
1 tsp salt
1/3 cup sweet, (unsalted) butter
1 egg, lightly beaten
4 cups flour
Grated rind of one lemon
4-5 tbsp. blanched almonds, finely chopped
4-5 tbsp. chopped candied lemon peel
Confectioner’s sugar glaze
In small bowl or measuring cup dissolve a tiny bit of sugar and the yeast in the 1/4 cup of warm water. Let stand until it foams. Make sure the measuring cup is large enough so it doesn't foam over, which has happened to me!
Meanwhile in small pot heat the milk and butter until the butter melts. If you are using saffron, dissolve it in the milk at same time. Lightly beat the egg in a small bowl. When butter melts, take the pot off burner and add the egg while stirring. This will cool the milk enough.
In large mixing bowl mix together sugar, salt, (cardamom if using instead of saffron), and about 1 cup of flour. Stir in the milk mixture, then add the yeast mixture and stir well. Add the nuts and candied fruit. Continue adding flour until you get a fairly stiff dough.
Turn dough out onto floured surface and knead until smooth and elastic, about 10 minutes. You need to knead this at least 10 minutes to develop the gluten, which makes a high rise in bread. Place dough in greased bowl and let rise until double in size, about 1 hour.
Punch dough down and turn out on floured surface. Cut off 1/3 of dough for smaller braid, or cut in half if you make one braid and the rest in buns. Divide the rest of dough into 3 parts and roll into a strip 25 inches long. Place on greased baking sheet or use parchment. Braid strips together, then bring ends together to make a circle. Repeat with smaller dough and make strips 24 inches long. You can keep this on separate sheet or make a small indentation with your hands on larger circle. Brush lightly with water or milk and place smaller circle on top.
Cover and let rise until doubled, for about one half hour. Bake at 400 for 10 minutes then reduce heat and bake at 350 for about 40 minutes or until golden brown.
Let cool and then frost with glaze and decorate as desired. For greater authenticity, place lighted tapers on braid and serve!
Recipe adapted and shared by Sr. Mary of the Sacred Heart from the Monastery in Marbury, AL.
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