Combine 1 cup of warm milk with 2 teaspoons of yeast and let it froth for 5-10 minutes.

In a mixing bowl, whisk 4 cups of flour, 1/2 cup of sugar, and 1 teaspoon of salt.

Add 3 large eggs and 1/4 cup of softened unsalted butter to the mixture, then incorporate the yeast blend.

Knead the dough for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl and cover with a towel. Let it rise in a warm place for 1.5 to 2 hours until doubled in size.

Punch down the dough, divide into three pieces, roll into ropes, and braid them together.

Shape the braid into a circle or oval and insert the dyed hard-boiled eggs.

Let the braided dough rise for another 30-45 minutes until puffy.

Preheat the oven to 350°F (175°C). Brush an egg wash over the dough and bake for 25-30 minutes or until golden brown.

Remove from oven and let cool for 15-20 minutes on a wire rack before slicing.