Easter Bread

For the Dough:

1. Stir together the milk, 1 teaspoon of sugar, and yeast in a small bowl. Let stand until foamy, about 5 to 8 minutes. Meanwhile, lightly oil a large bowl.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and salt. Add the yeast mixture and eggs. Mix on low speed until a very soft dough forms, about 5 minutes.
3. Increase the speed to medium, and gradually add the butter, about 1 tablespoon at a time, to the dough. Wait until each piece of butter is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, continue kneading on medium until the dough is smooth and elastic, about 8 to 10 minutes. Transfer the dough to the greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour 30 minutes to 2 hours.
4. Line a large rimmed baking sheet with parchment paper.
5. Punch down the risen dough, and turn out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a 28-inch-long rope. Braid the 3 ropes together, pinching each end to seal. Place the braid on the lined baking sheet and shape the braid into a circle making a braided wreath. Pinch the ends together to seal.

For the Topping:

1. Place the dyed eggs around the braided wreath. Loosely cover and let rise in a warm place until doubled in size, about 30-45 minutes.
2. Preheat the oven to 350°F while the wreath is rising.
3. Once risen, brush the wreath with the beaten egg and top with sprinkles, if using.
4. Bake for 25 to 30 minutes or until golden brown. Carefully transfer the bread on the parchment paper to a wire cooling rack. Let cool for at least 30 minutes. Serve warm or at room temperature.