In a large mixing bowl, pour 1/2 cup warm water and dissolve 2 packages of active dry yeast. Let it sit for 5-10 minutes until bubbles form.

Stir in 1 1/2 cups lukewarm milk, 1/4 cup sugar, 1 tablespoon salt, 3 whole eggs, and 1/4 cup soft butter.

Add 4 cups of sifted flour and mix until smooth.

Gradually mix in the remaining flour until the dough is easy to handle (not too sticky, not too dry).

Turn the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, until doubled.

Punch down the dough and let it rise again for 30-45 minutes.

Divide the dough into three equal pieces and shape into braids.

Roll each piece into a 24-inch long strand. Place on a greased baking sheet and bend in half. On the inside of the long roll, at the center, place one parboiled egg.

Braid the two ends two times, then place a second parboiled egg and finish braiding.

Cover with plastic wrap and let rise a third time in a warm spot for 20-30 minutes, until doubled.

Bake at 375°F (190°C) for 20-25 minutes until golden brown and the bottom sounds hollow when tapped.

If the bread starts to brown too quickly, cover it with tin foil or a brown paper bag.

Remove braids from oven and brush with beaten egg, then rub with butter.

Cool and enjoy. Remove eggs before slicing.