In a large mixing bowl, combine the instant yeast, warm milk, salt, butter, lightly beaten eggs, and sugar. Stir until well blended and the butter melts.

Gradually add 3 ½ cups of all-purpose flour, mixing until a dough begins to form.

Knead the dough for about 8-10 minutes until smooth and elastic. Add more flour if sticky.

Transfer the dough to a lightly oiled bowl, cover with a towel, and let it rise for about 1 hour.

Punch down the dough, divide into 12 pieces, and roll each into a 14-inch long rope.

Braid two ropes together, pinch the ends, and form a circle for each Easter egg nest.

Cover the nests and let rise for another 1 hour.

Preheat oven to 350°F (175°C). Prepare the egg wash and brush over the risen dough.

Place a dyed uncooked egg in each dough nest and bake for 20-25 minutes until golden brown.

Let cool on wire racks before serving.