To begin, dissolve the yeast in warm milk with 1 tbsp of sugar. Let it rest for 10 minutes until foamy. This ensures the yeast is active and ready to leaven the bread. Transition to preparing the dough base.

In a large mixing bowl, combine flour, remaining sugar, salt, cinnamon, and crushed fennel seeds. Stir well to evenly distribute the spices before adding wet ingredients. Move to forming the dough.

Add the yeast mixture, eggs, and softened butter into the flour mixture. Mix with a wooden spoon or dough hook until it comes together. Knead for 8–10 minutes until smooth and elastic. Proceed to proofing.

Place the dough in a lightly greased bowl, cover with a damp cloth, and leave in a warm place for 1–2 hours, or until doubled in size. Continue to shaping.

Punch down the risen dough and shape it into a round loaf. Place it on a baking tray lined with parchment. Gently press two hard-boiled eggs (in their shells) into the surface of the dough. Move to securing the eggs.

Take small portions of dough, roll them into thin strips, and criss-cross over each egg to hold them in place. This traditional step adds both decoration and symbolism. Proceed to the second proof.

Cover the shaped dough loosely and allow it to rise again for about 45 minutes until slightly puffy. Preheat the oven to 180°C (160°C fan). Move to glazing.

Beat the remaining egg and brush it evenly over the loaf for a glossy finish. Ensure the strips holding the eggs are well coated to achieve a golden colour. Transition to baking.

Place the loaf in the preheated oven and bake for 30–35 minutes until golden brown and hollow sounding when tapped on the base. Move to cooling.

Allow the bread to cool on a wire rack before slicing. Serve as part of an Easter feast or with coffee. Presentation tip: dust lightly with icing sugar for extra elegance.