In a small pot, heat the milk and butter until the butter is melted and it reaches 110-120 degrees.

Stir in the sugar and sprinkle the yeast on top of the warm milk mixture. Let bloom for 5-10 minutes.

In the bowl of a stand mixer, combine 2 cups of the flour with the salt. Add in the yeast/milk mixture. Stir with the dough hook until combined.

Add the 2 eggs and the remaining 2 1/2 cups of flour. Knead the dough on medium for about 8 minutes until it is no longer sticking to the sides of the bowl and looks smooth and shiny.

Cover with plastic wrap and allow to rise for 1 hour.

Turn out the dough onto a floured work surface and divide it into 9 equal pieces. Roll out the pieces into 12 inch logs and then braid 3 logs together. Attach the braid ends to create a circle and place on a parchment lined baking sheet. Create all 3 loaves.

Cover loosely with plastic wrap and allow to rise for 1 hour.

Preheat your oven to 350 degrees F and place the oven rack in the top half of the oven. Whisk one egg and use a pastry brush to coat the tops of the loaves with the egg wash. Add sprinkles or pearled sugar.

Bake for 25 minutes until the top is golden brown, checking the bottom to avoid burning. Cool before eating and enjoy this bread the same day.