Directions:
Directions:
Stir the yellow food coloring into the milk. Dissolve the yeast in warm water in a large bowl. Stir in saffron-milk, sugar, eggs, margarine, and 2 1/2 cups of the flour. Beat until smooth. Stir in the citron, almonds, lemon peel and enough remaining flour to make dough easy to handle.
Turn the dough onto a lightly floured surface; knead until smooth and elastic, this takes about 1o minutes. Place greased bowl; t urn greased side up. Cover; let rise in warm place until doubled, this takes about 1 1/2 hours. The dough will be ready if indentation remains when touched.
Punch down the dough; cut off 1/3 of the dough for the top braid and reserve. Divide remaining dough into 3 equal pars; roll each part into 25 inch strip. Place close together on a greased cookie sheet. Braid strips; shape into circle and pinch ends to seal/
Divide reserved dough into 3 equal parts; roll each part into 16-inch strip. Place close together on another greased cookie sheet. Braid the strips; shape into circle and pinch ends to seal. Cover both braids a nd let rise until doubled. this takes about 45 minutes.
Heat the oven to 375° , and bake until golden brown, 20 to 25 minutes. When cook, make holes for 5 candles in small braid. Drizzle both braids with Powdered sugar glaze, garnish with cherries. Insert candles. Place small braid on the large braid.
Powdered Sugar Glaze
Mix 1 cup powdered sugar and 3 to 4 teaspoons water until smooth and of desired consistency.
Lucia Buns:
When you are ready to shape the dough, cut into pieces about 2 1/2 inches in diameter. Shape each piece into 12 inch rolls. Form the roll into a tightly coiled "S" shape. Place a raisin in the center of each coil. Place on a greased cookie sheet. Brush the top lightly with margarine or butter. Let rise until double, about 45 minutes. Bake until golden brown, about 15 minutes.
Makes about 1 1/2 dozen buns.
