Warm 1 cup of milk to around 110°F (43°C). Sprinkle 2 teaspoons of active dry yeast into the warm milk and let it sit for 5-10 minutes until bubbly.

In a large bowl, combine 4 cups of all-purpose flour, ½ cup of sugar, 2 large eggs, and ¼ cup of melted butter. Pour in the activated yeast mixture and zest from one lemon or orange, mixing until a sticky dough forms.

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Shape into a ball and place in a greased bowl.

Cover the bowl with a towel and let it rise for 1½ to 2 hours until doubled in size.

Gently deflate the dough and divide it into three equal portions. Roll each portion into a 16-18 inch long rope and braid them together.

Tuck dyed and hard-boiled eggs into the braid for decoration.

Cover the bread lightly with a towel and let it rise for another 30 minutes.

Preheat the oven to 350°F (175°C). Brush the top with a beaten egg for a glossy finish. Bake for 25-30 minutes until golden brown.

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.