1 cup warm milk
1 tablespoon granulated sugar
1 packet dry active yeast
3 ¾ cups all-purpose flour
1/2 teaspoon salt
4 + 2 T. vegetable oil
3 T. + 1 T. honey or agave nectar
1/2 cup sliced almonds
1/4 cup coarse sugar
4 hard cooked, colored
In a stand mixer place 1/2 cup of the flour, 1 tablespoon granulated sugar and the yeast. Add warm milk, stir and allow to sit for about 15 minutes. Add to the yeast mixture, 3 tablespoons of the honey, 4 tablespoons of the oil and the salt. Bit by bit, add the remaining flour. Mix the dough until it comes together. Knead dough by hand or with your dough hook until you have a soft, smooth dough. Place the dough into a lightly greased bowl, cover with plastic wrap and let it rise in a warm place until it has doubled in size.
Preheat oven to 400 degrees.
When the dough has doubled place on a lightly floured surface. Divide the dough into three pieces and create three long snakes. Braid together, and then create a ring. Place onto a lightly sprayed parchment lined baking sheet. Combine the remaining 2 tablespoons of oil with the remaining 1 tablespoon of honey and using a pastry brush, brush the braid.
Sprinkle on the almond slices and coarse sugar. Nestle the four eggs into the braid.
Bake in a preheated oven at 400 degrees until golden and baked through, about 30-35 minutes.