Greek Easter bread

Ingredients:

• 1 pack active dry yeast (2 and 1/4 tsp)
• 5.5 cups wheat flour, plus a little extra for dusting
• 1/2 cup sugar
• 1 and 1/3 cups milk
• 5 tbsp (75 g) butter, plus more for greasing the bowl
• 1 teaspoon fine salt
• 2 lightly beaten eggs, plus 1 lightly beaten egg for brushing
• 2 tsp ground fennel seeds
• 1/4 tsp almond extract
• 3 hard-boiled eggs, dyed red
• Vegetable oil for greasing

Preparation:

1. In the bowl of a stand mixer, pour 1/3 cup of water that's hot to the touch (about 110°F/43°C). Gently stir in the yeast, a tablespoon of flour, and a tablespoon of sugar. Cover with a towel and let stand until bubbly, about 5-10 minutes (depending on room temperature).
   
   Meanwhile, heat the milk in a small saucepan over medium heat until foam begins to form around the edges, about 6 minutes. Remove from heat and stir in the butter, remaining sugar, and salt. Let cool for about 5 minutes.
2. Using the shortcrust pastry attachment, stir the milk mixture into the yeast. Add 2 beaten eggs. Gradually whisk in the remaining flour, add the fennel seeds and almond extract, and beat until a soft dough forms. Increase the speed to medium-high and beat until the dough begins to pull away from the edges and forms a ball, about 5 minutes (the dough will be sticky).
3. Remove the dough from the bowl and place it on a lightly floured surface. Knead, adding more flour if necessary, until the dough is smooth as a baby's bottom, about 5 minutes.
   
   Place the dough in a lightly buttered bowl, cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
   
   Punch down the dough. Cover and let rise until doubled in size, about an hour.
4. Lightly flour your work surface. Place the dough on the counter and cut it into three equal pieces. Carefully roll each piece into a 40 cm long log. Line a wide-sided cookie sheet with parchment paper.
   
   Place the sausages on the prepared baking sheet. Tie the sausages together at one end and braid them loosely. Form the braid into a circle. Pinch the ends together. Gently stretch the circle until it's 25 cm in diameter and the center hole is 9 cm in diameter.
5. Rub the eggs with a little vegetable oil, then buff with a paper towel. Gently press the eggs into the batter, spacing them evenly apart. Cover the wreath and let rise until doubled in size, about an hour.
   
   Preheat oven to 180°C (350°F). Brush the bread with the remaining beaten egg. Bake until the bread is deep golden brown and sounds hollow when tapped, about 45 minutes. Let cool for 30 minutes before slicing.
   
   The red eggs in this bread are only for decoration. They are not eaten.
6. To make this bread by hand, take a large bowl. Mix the ingredients as directed above. Instead of beating it for 5 minutes, turn the dough (it will be sticky) out onto a floured work surface and knead (adding more flour as needed to prevent the dough from sticking to the work surface and your hands) until the dough is smooth as a baby's bottom, about 10 minutes.