In a medium bowl, combine 1 cup of warm milk with 2 ¼ teaspoons of yeast. Let it sit for about 5 minutes until foamy.

In a large mixing bowl, whisk together 4 cups of flour and ½ cup of sugar. Add the yeast mixture, 3 large eggs, ½ cup of softened butter, and some optional citrus zest. Mix until a soft dough begins to form.

Transfer the dough onto a floured surface and knead for 8–10 minutes until it is smooth and elastic.

Place the prepared dough into a greased bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm area for 1.5 to 2 hours until it has doubled in size.

After the dough has risen, punch it down gently and divide it into three equal pieces. Roll each piece into long ropes about 12 inches in length and braid them together.

Place the braided bread on a lined baking sheet. Gently press dyed hard-boiled eggs into the braid at even intervals.

Cover the shaped bread loosely with plastic wrap or a kitchen towel and allow it to rise again for about 30-45 minutes.

Preheat your oven to 350°F (175°C). Brush the top of the bread with an egg wash and bake for 25-30 minutes.

Once baked, remove the bread from the oven and let it cool on a wire rack.