6-10 eggs in shell, uncooked
1/2 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. shortening
Grated peel of 2 lemons
2 pkgs. active dry yeast
1/2 c. warm water (110-115 degrees)
2 eggs, room temperature
4 1/2 c. sifted all purpose flour
1 egg, beaten
Tiny colored candies

Wash uncooked eggs. Tint with egg coloring; set aside. Scald milk; add sugar, salt, shortening, and lemon peel. Cool to lukewarm, sprinkle yeast on warm water; stir to dissolve; add to milk mixture with the 2 eggs, slightly beaten, and 2 1/2 cups flour. Beat until smooth. Stir in enough remaining flour, a little at a time, to form a dough that is easy to handle. Turn onto lightly floured board and knead until smooth and elastic, 5-8 minutes.

Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place free from drafts until doubled, about 1 hour punch down; cover and let rise again until almost doubled, about 30 minutes.

Make 2 large braided rings by dividing dough into 4 parts. Form each part into a 36 inch rope. On a greased baking sheet, shape 2 of the ropes into a very loosely braided ring, leaving space for 3-5 eggs. Repeat with other 2 ropes of dough for second ring. Insert the uncooked, colored eggs in spaces of each ring. Cover; let rise until doubled. Brush evenly with beaten egg. Sprinkle with tiny decorating candies. Bake at 375 degrees for 20-25 minutes or until lightly browned. Serve warm or cold.