In a small bowl, combine 1 cup of warm milk with 2 tablespoons of yeast, letting it sit for about 5-10 minutes until frothy.

In a larger mixing bowl, whisk together 4 cups of all-purpose flour, ½ cup of sugar, 3 eggs, and ½ cup of softened butter.

Gradually pour the activated yeast mixture into the dry ingredients, stirring until a soft dough begins to form.

Turn the dough onto a lightly floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic.

Place the dough ball into a greased bowl, turning it to coat all sides with oil. Cover the bowl and set it in a warm place.

Allow the dough to rise until it has doubled in size, which should take about 1.5 to 2 hours.

Once risen, gently punch down the dough to release air bubbles, then turn it out onto a floured surface.

Divide the dough into three equal pieces, rolling each piece into a rope approximately 16-18 inches long.

Braid the ropes together tightly and shape it into a circle or place it in a greased baking pan.

Carefully press the dyed hard-boiled eggs into the braid, ensuring they're securely nestled.

Cover the braided dough with a towel and allow it to rise again in a warm area for 30-45 minutes.

Preheat your oven to 350°F (175°C). Brush the top of the bread with an egg wash made from a beaten egg mixed with a splash of water.

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches around 190°F (88°C).

Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack.