Gently warm 1 cup of milk and 1/4 cup of butter in a saucepan over low heat until it reaches 120-130°F. Transfer to a bowl and cool for a minute before adding 2 1/4 teaspoons of instant yeast and 1/2 cup of sugar. Whisk and let sit for 5 minutes until frothy.

Incorporate 2 beaten eggs into the yeast mixture, stirring well. Sift in 3 cups of flour and 1 teaspoon of salt. Mix until a sticky dough forms.

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

Cover the dough with a kitchen towel and let it rest for 10 minutes in a warm spot.

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

Place the wreath on a parchment-lined baking sheet, cover with a towel, and let it rise for 45-60 minutes until doubled in size.

Preheat the oven to 350°F. Beat 1 egg and brush over the risen wreath. Sprinkle with sprinkles and press in the dyed Easter eggs.

Bake for 15-18 minutes until golden brown. Let cool on a wire rack.

Allow to cool for at least 20 minutes before slicing and serving.