Make the dough: In a large mixer bowl, combine active dry yeast, milk, scalded and cooled to room temperature, a pinch of salt, softened butter, eggs, and sugar. Add about 3 cups of flour and beat until smooth with the dough hook. Slowly add the remaining flour, ranging from 3.5 to 4.5 cups total, until the dough is stiff and no longer sticky.

Knead and first rise: Knead with the dough hook or turn out onto a floured board and knead by hand until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 60 minutes.

Divide and shape ropes: Punch the dough down and divide into 12 equal pieces. Roll each piece into a rope about 1 inch thick and 14 inches long.

Braid and form rings: Take two ropes and twist them together to form a braid. Pinch the ends and loop into a circle. Place on a greased baking sheet. Repeat with the remaining ropes to form 6 braids.

Second rise: Cover and let rise until doubled, about 60 minutes.

Finish and bake: Brush each braid with 1 egg, beaten with 1 teaspoon water (egg wash), and add sprinkles. Gently press a 6 dyed Easter eggs into the center of each ring, making a slight indentation. Bake at 350°F for 20 to 25 minutes, until golden. Cool on a rack.