In a large bowl, combine 1 cup flour, sugar, salt, and yeast; stir well.

Combine lowfat milk and butter in a small saucepan and heat until milk is hot and butter is softened.

Gradually add the milk and butter mixture to the flour mixture, stirring constantly.

Add two large eggs and 1/2 cup flour; beat well.

Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes).

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume (about 1 hour).

Punch the dough down and turn it out onto a lightly floured surface.

Divide the dough into two equal-sized rounds; cover and let rest for 10 minutes.

Roll each round into a long roll (about 36 inches long and 1 1/2 inches thick).

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored large eggs.

Seal the ends of the ring together and use your fingers to slide the large eggs between the braids of dough.

Preheat oven to 350°F (175°C).

Bake for 25-30 minutes or until golden brown.