• 1/4 cup sugar 
• 1 teaspoon salt 
• 1 package active dry yeast 
• 3 1/2 cups all purpose flour 
• 2 tablespoons butter 
• 2/3 cup milk 
• 9 eggs 
• 2 tablespoons grated lemon peel 
• easter egg coloring kit 
• 1 teaspoon water 

In bowl, mix sugar, salt, yeast, and 1 cup flour.  Heat butter and milk until warm.   
With mixer at low speed, beat liquid into dry 
ingredients.   
At medium, beat 2 minutes.   
Beat in 2 eggs, 1 egg white, and 3/4 cup flour, beat 2 minutes.   
Stir in lemon peel and 1 1/4 cups flour. 
On floured surface, knead dough about 5 minutes, working in about 1/2 cup flour, place in greased bowl, turning to grease top.   
Cover, let rise in warm place until doubled, about 1 1/2 hours. 
Meanwhile, dye 6 eggs your favorite colors, following label directions from Easter egg coloring kit, but do not hard cook eggs, set aside. 
Punch down dough, turn onto floured surface, cover for 25 minutes. 
Grease large cookie sheet.   
Cut dough in half, form each half into a 30 inch long rope.   
On cookie sheet, twist ropes together to form 
ring, leaving holes for 5 eggs.   
Cover, let rise until doubled, about 1 1/2 hours. 
Preheat oven to 350F.   
Insert raw, colored eggs into holes in twist, 
place 1 egg in center.   
In cup, beat egg yolk with water, use to brush dough.   
Bake 30 minutes or until golden.   
Cool on wire rack.