Dissolve yeast in lukewarm water with 1 teaspoon of sugar and set aside until foamy.

In a large bowl, dissolve remaining sugar in lukewarm milk.

Stir in melted butter, salt, and beaten eggs.

Add 2 cups of flour and stir until smooth.

Add the yeast mixture and stir well in one direction.

Gradually add 4-5 cups of flour, kneading until a firm, smooth, and elastic dough forms.

Place dough in a large clean bowl, cover with plastic wrap, and let rise in a warm place for about 3 hours until doubled.

Deflate the dough, cover, and let rise again for about 1 hour.

Grease a 9-inch round cake pan or cast iron frying pan.

Turn the risen dough onto a lightly floured surface and divide into 6 equal pieces.

Set 4 pieces aside, lightly covered.

Roll 2 pieces into 33-36 inch ropes and twist them together into a coiled rope.

Form a circle with the rope, press the ends together, and place in the prepared pan.

Roll the remaining 4 pieces into 24-inch lengths and twist them to make a double coil.

Lay the double coil inside the dough in the pan to form a circle, and pinch the ends together.

Cover and let rise for about 45 minutes.

Preheat oven to 350°F.

Brush the top of the risen dough with egg wash.

Bake for about 1 hour, until golden brown and the bottom sounds hollow when tapped.

Let the bread stand for at least 1 hour on a wire rack to cool before slicing.