In a mixing bowl, combine 1 cup of warm milk with 2 packets of active dry yeast. Let it sit for about 5–10 minutes until frothy.

Add 4 cups of all-purpose flour, ¾ cup of sugar, 2 beaten eggs, ½ cup of melted butter, and the zest of one orange to the yeast mixture. Stir the ingredients together until a cohesive dough forms.

Transfer the dough onto a lightly floured surface and knead it for about 8–10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl and cover it. Set it in a warm spot for 1½ to 2 hours, until doubled in size.

Punch down the dough to release air. Divide it into three pieces, rolling each into long ropes. Braid the ropes together gently.

Carefully press dyed hard-boiled eggs at intervals along the braid, securing them in place.

Cover the braided dough loosely with a towel and let it rise for about 30–45 minutes.

Preheat your oven to 350°F. Brush the top of the risen bread with an egg wash, then bake for 25–30 minutes.

Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.