In small bowl, add water, yeast, 2 teaspoons sugar. Stir and set aside for several minutes, or until foamy.

In large mixing bowl, or bowl of stand mixer, add the butter and the milk; whisk briefly. Add the rest of the ingredients, except the flour. Whisk for about 30 seconds.

Stir in flour, one cup at a time to form a wet, sticky dough.

If kneading by hand, turn out onto lightly floured surface. Knead for about 5-7 minutes, adding more flour as needed to keep the dough from sticking. Continue until dough is smooth.

If using a stand mixer, add hook attachment and knead for several minutes, adding extra flour, a little at a time, if needed to keep dough from sticking to the sides of the mixing bowl.

When dough is ready, turn out onto lighty floured surface, form into a ball, rub lightly with a little oil; place in greased bowl, cover surface with plastic wrap, and place towel over top of bowl.

Let rise in warm spot for about 2 hours until dough has doubled in size.

Once double in size, punch dough down, turn onto a lightly floured surface and divide in 3 or 4 pieces, and form into balls. If baking right away, cut each piece into three strips and roll each strip to about 20 inches. Pinch the three strands at the top and form a loose braid.

Note: If not using right away, refrigerate in separate plastic ziplocks for up to a few days. Freezing is also an option, just remove a couple hours before using.

Place on greased baking sheet and form a circle with the braid by pinching the circle closed. Tuck the raw, colored eggs in the little pockets (like photo above); cover loosely with plastic wrap and then a towel. Let rise about another hour.

Heat oven to 350 degrees F. Before baking, brush surface with egg white and dust with sprinkles if you prefer. Bake for 25 minutes or until golden brown. Remove and cool on wire racks.

Enjoy!