Gently heat your milk until warm but not boiling. In a large mixing bowl, combine the warm milk with yeast and let sit for about 5 minutes until frothy. Gradually mix in flour, sugar, eggs, softened butter, and citrus zest.

Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1.5 to 2 hours until doubled in size.

Punch down the dough, divide it into three equal pieces, roll each into a long rope about 12-14 inches, and braid them together.

Press the dyed hard-boiled eggs into the braids, positioning evenly within the twists.

Cover the braided dough with a clean cloth and let rise for an additional 30 minutes.

Preheat the oven to 350°F (175°C). Prepare an egg wash by whisking an egg with a tablespoon of water and brush over the dough. Bake for 25-30 minutes until golden brown.

Once baked, let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.