In a small saucepan, gently warm 1 cup of milk and 4 tablespoons of unsalted butter over low heat until the mixture reaches 120-130°F, stirring occasionally.

In a large mixing bowl, combine 1 packet of instant yeast, 1 teaspoon of salt, and ¼ cup of sugar. Add in 2 large eggs and mix well before pouring in the warm milk and melted butter.

Gradually mix in 2 cups of all-purpose flour until incorporated. Using a stand mixer, beat on medium speed for 2 minutes, then gradually add an additional 2-3 cups of flour, mixing for 10-12 minutes until the dough is stiff and slightly sticky.

Transfer the dough to a floured surface and knead by hand for 3-4 minutes until smooth and elastic.

Cover the kneaded dough with a damp kitchen towel and let it rest for about 10 minutes.

Divide the rested dough into 6 pieces, roll each into a 14-inch long rope, and braid them together to form a wreath shape.

Cover the braided wreath and let it rise for about 45-60 minutes until doubled in size.

Preheat your oven to 350°F. While heating, beat an additional egg for an egg wash and gently brush it over the wreath. Press dyed eggs into the center of the wreath.

Bake in the preheated oven for 15-18 minutes until golden brown and hollow sounding when tapped on the bottom.

Allow the wreath to cool on a wire rack before serving.