DIRECTIONS

1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, butter, salt, saffron, and 1-1/2 cups flour; blend well. 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 to 1 hour, 15 minutes.
2. 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. Cover braids; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Lightly beat remaining egg; brush on braids. Bake in preheated 375^°F oven for 15 minutes (small braid) and 25 minutes (large braid) or until done, covering large braid with foil during last 10 minutes to prevent excess browning. Remove braids from baking sheets; let cool on wire racks.
4. 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 into prepared holes.
5. Powdered Sugar Glaze: Stir together powdered sugar, vanilla and milk in a small bowl, adding enough milk to reach drizzling consistency. Stir until smooth.