How to cook
Beat the eggs, sugar and milk (warm) with a mixer until the sugar melts. Then add the oil and salt.
Mix the yeast in the flour and add it to the liquid mixture. Knead the dough with a food processor (or by hand if you do not have one).
Once it is kneaded, spread the dough out by hand into about 0.6″ (1.5 cm) thick crust and spread it with the melted butter.
Fold in like an envelope, stretch it out and grease it again. This is repeated 4-5 times until you run out of fat.
Leave it to rise. It rises very slowly because it has sugar and fat (2-3 hours). When it rises, divide it into 6 balls 5.6 oz (160 g) each and weave two Easter breads.
Leave them to rise, spread them with the egg white and sprinkle them with plenty of sugar. Bake the Easter bread in a non preheated oven and at first only at the bottom at 338°F (170 degrees).
After 10-15 minutes, turn on the top of the oven to heat up, but without increasing the oven temperature. You can combine it chocolate with walnuts, raisins, Turkish delight or anything else you want.