Santa Lucia Crown

Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast and stir until dissolved. Add remaining water, warm milk, sugar, butter, salt, saffron and 1 1/2 cups flour. Blend well. Stir in 2 eggs and enough remaining flour to make a soft dough.

Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning to grease top. Cover both braids and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Punch dough down. Remove dough to lightly floured surface, reserving 1/3 of dough for top of crown. Divide remaining dough into three equal pieces, roll each to 25-inch rope. Braid ropes. Place braid on greased baking sheet. Form braid into a circle and pinch ends together to seal.

To shape top of crown, divide reserved dough into three equal pieces, then roll each to 16-inch rope. Braid ropes.

Place braid on separate greased baking sheet. Form braid into circle and pinch ends together to seal. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Lightly beat remaining egg, then brush on braids. Bake at 375 degrees F for 15 minutes or until done (small braid) and 25 minutes or until done (large braid). Cover large braid with foil during last 10 minutes to prevent excess browning.

Remove braids from baking sheets and cool on wire racks.