In a small saucepan over medium-low heat, add milk and butter. Stir gently until the butter melts. Be careful not to let it get too hot; once melted, remove from heat.
In a large mixing bowl, combine yeast, salt, and sugar. Add the eggs and whisk until well combined.
Pour in the warmed milk and butter mixture, then gradually add 2 cups of the flour, mixing well.
Attach a dough hook to a stand mixer and mix on medium speed until the dough is smooth, about 2 minutes. Don’t forget to scrape the sides with a spatula as needed.
Slowly add the remaining 2 cups of flour on medium-low speed, continuing to scrape the sides. Knead until the dough is stiff and slightly sticky, approximately 12 minutes.
Transfer the dough to a lightly floured surface for hand kneading for about 3 to 4 minutes. Add just enough flour to prevent sticking; avoid using more than ¼ cup.
Shape the dough into a ball and cover it with a dish towel. Allow it to rest for 10 minutes to relax the gluten.
Divide the dough into 8 equal pieces. Roll each piece to form a 1-inch wide rope, about 14 inches long.
Take 2 pieces and braid them together, pinching the ends securely before looping into a circle.
Place the braided loaves on a parchment-lined baking sheet (2 per sheet) with enough space for rising.
Loosely cover with a dish towel and let rise in a warm area until doubled in size, about 45 to 60 minutes.
Preheat the oven to 350°F and set the rack in the middle position for even baking.
Prepare an egg wash by whisking together 1 large beaten egg and 1 tablespoon of water. Brush this mixture over each braided loaf.
If desired, sprinkle colored sprinkles on top for an extra festive touch.
Gently place one dyed egg in the center of each braided ring without pressing down, as it will sink while baking.
Bake one tray at a time until the loaves are golden brown, approximately 15 to 18 minutes. Keep a close eye on them!
Transfer the baked Easter Bread to a cooling rack to cool completely before serving.
