Easter Braided Bread

Combine flour, sugar, salt, and yeast in a bowl until they are thoroughly mixed.

Heat milk and 2 tablespoons of butter in a small saucepan over medium-low heat until the milk is warm and the butter has softened but not melted, taking about 2 to 3 minutes.

Gradually add the milk mixture to the flour mixture, stirring continuously. Add ½ cup of flour and two eggs; mix until everything is well combined. Then, add the remaining 1 ½ cups of flour in three batches, stirring well after each addition, until the dough starts to come together. Turn out onto a lightly floured surface and knead until it becomes smooth, elastic, and has a pleasant texture, taking around 8 minutes.

Transfer the dough to a lightly oiled bowl; make sure it is all coated with oil. Cover the bowl with a damp cloth and let it rise in a warm, cozy spot until it has doubled in size, approximately 1 hour.

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half and gently shape each portion into round shapes; cover them and let them rest for 10 minutes.

Meanwhile, grease a baking sheet with butter.

Roll each dough round into a long roll about 36 inches in length and approximately 1 ½ inches thick. Twist the dough loosely and shape it into a ring on the prepared baking sheet, leaving five spaces for eggs. Seal the ends of the ring together and place whole eggs into the spaces in the dough. Cover loosely with a damp towel and let it rise in a warm, cozy spot until it has doubled in size again, taking about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Brush the risen loaf with melted butter. Bake in the preheated oven until it is golden brown, taking around 30 minutes.