Note::
Color eggs if you would like: mix 2 cups water, 1 teaspoon vinegar, and about 1/2 teaspoon food color. Place raw eggs in mixture, let stand 30 min. at least. drain and set until completely dry.

Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, butter, salt, egg, lemon peel and flour. Beat until smooth. Add remaining flour until dough is easy to handle.

Turn dough onto lightly floured surface, knead until smooth and elastic. Place into greased bowl, flip greased side of dough up. Cover. Let rise in warm place until double, about 1 1/2 hours(dough is ready when an indentation remains when touched).

Punch down dough, let rise until almost double, about 30 min. Divide dough into 2 equal parts. Roll each part until 36 inches long.

Place ropes side by side on greased baking sheet, twist gently and loosely and shape into ring. Pinch ends to fasten. Let rise until double, about 40 min.

Heat oven to 350*. Insert 6 eggs between ropes in each ring. Do not let eggs touch baking sheet; if they do they will turn brown. Beat 1 egg yolk and 1 tablespoon water and brush over bread.

Bake until bread is brown, about 25 min. Allow on egg per serving. Frost bread with 4 tablespoons lemon juice and confectioners sugar.