Ingredients
750 g all-purpose flour, divided
60 g white sugar
1 teaspoon salt
7 g active dry yeast
160 ml milk
30 g butter
2 large eggs
5 large whole eggs, dyed if desired
30 g butter, melted
Directions
Step 1
In a bowl, combine 250 g flour, sugar, salt, and yeast.
Step 2
Warm the milk and 30 g butter in a small saucepan over medium-low heat until the milk is warm and the butter is softened but not melted, for 2 to 3 minutes.
Step 3
Gradually add the milk mixture to the flour mixture, stirring constantly. Add 125 g flour and two eggs; mix until well combined. Add the remaining 375 g flour in three batches, stirring well after each addition, until the dough comes together. Turn out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic.
Step 4
Place the dough into a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let it rise in a warm place until doubled in volume, for about 1 hour.
Step 5
Punch down the dough, then turn it out onto a lightly floured surface. Divide it in half and gently form into rounds; cover and let rest for 10 minutes.
Step 6
Meanwhile, grease a baking sheet.
Step 7
Roll each dough round into a 90 cm long roll about 4 cm thick. Twist the dough loosely and form it into a ring on the prepared baking sheet, leaving five spaces for eggs. Seal the ends of the ring together, and set whole eggs into the spaces in the dough. Cover loosely with a damp towel and let it rise in a warm place until doubled in volume, for about 45 minutes.
Step 8
Preheat the oven to 175°C (350°F).
Step 9
Brush the risen loaf with melted butter. Bake in the preheated oven until golden brown, for about 30 minutes.