2 env. (1/4 oz. each) active dry yeast
1/4 c. lukewarm water
1/8 tsp. salt
3/4 c. plus 1 tsp. sugar
About 4 1/2 c. flour
8 eggs at room temperature (3 lightly beaten, 5 in the shell and dyed Easter colors)
1/4 c. warm milk
1 stick butter, melted
1 egg yolk

In small bowl combine yeast, water, salt and 1 teaspoon sugar. Set aside until bubbly (5 minutes). In large bowl stir 4 1/2 cups of flour and remaining 3/4 cup of sugar with a whisk. Make a well in center of dry ingredients. In a small bowl mix the 3 beaten eggs with the warm milk and pour into well with the yeast mixture and melted butter. Mix until the dough comes together, Turn out onto floured surface. Knead about 5 minutes. Return dough to bowl. Cover bowl with plastic and let rise in warm place 1 1/2 to 2 hours. Roll into 18 inch log. Transfer dough to greased cookie sheet and curve the ends around to form a wreath. Press whole eggs into top of wreath. Mix egg yolk with 1 teaspoon water and glaze the bread. Bake 45 to 50 minutes.