In a small saucepan, gently heat 1 cup of milk and ¼ cup of unsalted butter over low heat until the mixture reaches 120–130°F.

In a large mixing bowl, whisk together 2 teaspoons of instant yeast, ¼ cup of sugar, and 1 teaspoon of salt. Add 2 beaten eggs followed by the warmed milk mixture.

Gradually incorporate 2 cups of all-purpose flour, stirring until smooth and cohesive.

Continue adding remaining flour, about 1 to 2 cups at a time, until the dough becomes stiff. Knead for approximately 12 minutes until smooth and elastic.

Transfer dough onto a lightly floured surface and knead by hand for about 3–4 minutes.

Shape the kneaded dough into a ball and place in a greased bowl. Cover and let it rest in a warm environment for about 10 minutes.

Divide the dough into 6 equal pieces, roll into long ropes, and braid into wreaths, placing them on parchment-lined baking sheets.

Cover the wreaths with a towel and let them rise for 45–60 minutes, or until they double in size.

Preheat oven to 350°F. Brush wreaths with an egg wash, sprinkle with decorations, and bake for 15–18 minutes until golden brown.

Transfer to a cooling rack and allow to cool completely before serving.