Ingredients
1/2 cup sugar1 package (1/4 ounce) active dry yeast1 to 2 teaspoons ground cardamom1 teaspoon salt6 to 6-1/2 cups all-purpose flour1-1/2 cups 2% milk6 tablespoons butter, cubed3 large egg, room temperature3 to 6 hard-boiled large eggs, unpeeledAssorted food coloringCanola oil1 tablespoon heavy whipping cream1 large egg yolk, room temperature
Preparation
In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry.
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
In a bowl, whisk egg yolk and cream; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.
