In a small bowl, combine 1 cup of warm milk with 2 teaspoons of yeast and let it sit for about 10 minutes until foamy.

In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of sugar, 3 eggs, ½ cup of softened butter, and the zest of one lemon. Mix until well-combined, then knead the dough for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl and cover it with a clean kitchen towel. Set the bowl in a warm location to rise for 1½ to 2 hours, or until the dough has doubled in size.

After the first rise, punch down the dough gently to remove excess air. Divide the dough into three equal pieces and roll each piece into long ropes, about 16–18 inches in length. Braid the ropes together, shaping it into a circle or oval.

Preheat your oven to 350°F (175°C). Gently press the colored dyed eggs into the braided dough, arranging them evenly. Cover the pan with a kitchen towel and let it rise again for about 30 minutes.

Brush the top of the dough with an egg wash made from a beaten egg mixed with a splash of water. Bake for 25 to 30 minutes until golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.