Dissolve the fresh yeast in milk and add a teaspoon of sugar.
Let it sit for 5 minutes.
Put the flour, the rest of the sugar, the salt, the plant-based butter, and 2 whole eggs and 2 yolks in a mixing bowl, add the yeast mixture, and knead for 10 minutes on medium speed in the kitchen robot, until the dough pulls away from the sides and you have a nice elastic dough.
Turn out onto a large sheet of plastic wrap, and wrap it well into a flat round piece of dough.
Let it set for at least 4 hours in the refrigerator.
Preheat your oven to 180°.
Dust your work surface with flour and grease 8 molds with some plant-based margarine and dust them with flour as well.
Sprinkle some flour over the piece of dough and cut it into 8 equal pieces.
For these with sugar eggs:
Crush the sugar eggs a bit with a rolling pin, in a bag or between a towel.
Take 4 pieces of dough, cut them in half, and roll each into 2 long sausages.
Place them side by side, sprinkle the crushed sugar eggs over them, and braid them while rolling them into the sugar, then place them in a wreath shape in 4 baking molds.
These with eggs:
Take the remaining 4 pieces of dough, and this time cut them all into 3 equal pieces.
Roll them all into sausages.
Place 3 sausages next to each other to make a nice braid, dust with a little flour if they stick.
Place the 4 braids in the molds, and place a raw egg in each mold.
Put them all in an oven at 40° for about 20 minutes so they can rise.
Brush the dough with egg wash, now they are ready to bake.
Bake these for 20 minutes at 180°.
Let cool a bit before serving.
