Stir in 2 eggs and enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 6 to 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free
place until doubled in size, about 1 hour.
Punch dough down. Remove dough to lightly floured surface; reserve 1/3 of
dough for top of crown.
Divide remaining dough into 3 equal pieces; roll each to 25-inch rope. Braid
ropes. Place braid on greased baking sheet. Form braid into circle; pinch ends
together to seal. To shape top of crown, divide reserved dough into 3 equal
pieces; roll each to 16-inch rope. Braid ropes. Place braid on separate greased
baking sheet. Form braid into circle; pinch ends together to seal.
over braids; let rise in warm, draft-free place until doubled in size, about
Lightly beat remaining egg; brush on braids.
Bake at 375 degrees F for 15 minutes or until done (small braid) and 25
minutes or until done (large braid), covering large braid with foil during last
10 minutes to prevent excess browning.
Remove braids from baking sheets; let cool on wire racks.
To decorate, make 6 holes for candles in small braid. Place small braid
on top of large braid.
If desired, drizzle with Powdered Sugar Glaze and garnish with candied cherry
halves. Insert candles in prepared holes.
Powdered Sugar Glaze: In small bowl, combine powdered sugar, sifted; milk
and pure vanilla extract. Stir until smooth.
Yield: 1 crown
Nutritional Information Per Serving: Serving size: 1 slice (1/20 of recipe)
- calories 159; total fat 4 g; saturated fat 2 g; cholesterol 39 mg; sodium 154
mg; total carbohydrate 27 g; dietary fiber 1 g; protein