Italian Easter Bread

My favorite Easter memories aren't very spiritually mature. I loved the huge, solid chocolate bunnies that Grandma Delfina would buy in downtown Lorain and I got to bite the ears off on Easter Morning, while watching 'Davy and Goliath' in my pajamas. I also remember (as many do) Grandma Delfina's gift for baking beautiful bread.  This recipe is a traditional Italian Easter bread.  Instead of one large wreath, I made mine into several smaller ones. My hands arent quite as magical with dough as my grandma's were-how did she get all of her sections to always be exactly the same size?  :) The copper platter in the photo belonged to her. Many thanks to the Dome family, whose chickens provided the fresh eggs that I had the pleasure of using for this post.
Ingredients
1 package of Rapid Rise yeast
1 1/4 cups milk, scalded
pinch of salt
1/3 cup butter, softened
2 eggs, beaten
1/2 cup sugar
4-5 1/2 cups of all purpose flour
6 eggs, you can color them if you'd like
colorful sprinkles
one beaten egg to brush on wreaths before cooking
Method
Scald milk in a small sauce pan.  This means to almost bring it to a boil, but not quite.  Take it off the stove when many small bubbles have formed all along the outer rim. Let it cool.
Place instant yeast in a large mixing bowl fitted with a dough hook.  Add the cooled milk, 2 cups of flour, sugar, beaten eggs, and salt. Start to mix on low to medium speed.  Slowly add 2-3 more cups of flour, until dough forms completely around the hook, and the bowl looks clean. Mix for about 10 minutes.  Dough will be smooth and elastic when it is ready for the next step.
Place in a big bowl, coat ball of dough with vegetable or canola oil. Cover with a warm towel, and let it rise until doubled in size (about 75-90 minutes)
Remove the dough from the bowl onto a lightly floured surface.  Punch it down, removing all the air bubbles.  Divide deflated dough into 12 equal pieces.
Working with one piece of dough at a time, roll it with the palms of your hands into the shape of a piece of rope approx 14 inches long. Repeat with another piece. Gently pinch two ends together, and twist ropes together. Bring ends up to meet, and pinch them together also, forming a wreath.
Place each wreath onto a baking sheet lined with parchment paper, leave room for dough to rise again. Cover with warm towel for another 75 minutes or so.
Preheat oven to 350*.  Just before baking, brush each wreath with egg wash, and add sprinkles. Place an egg in the center of each wreath. Bake until a deep golden brown, about 20-25 minutes.