Heat milk and butter gently, in a small saucepan, just until butter melts.

Remove from heat and place in bread machine pan.

Beat 2 uncolored eggs, just to break up the yolks, then add to milk and butter in pan. Next, add the dry ingredients: flour, salt and sugar.

Make a well in the center of the dry ingredients and add the yeast. Set machine for "dough" and press "start."

The dough will be very soft and pliable, but not sticky. If it is very wet or very sticky, add a little flour and let it knead again. Let rise until doubled.

Place lukewarm milk in a jug and sprinkle the yeast on top with a pinch of sugar, and allow to rest for about 5 minutes. Meanwhile, place the rest of the dry ingredients in the mixing bowl and make a well in the center. Melt the butter, (but make sure it's not hot when you add it to the bowl or it can kill the yeast), and slightly beat the eggs in a separate bowl.

Pour the milk and yeast mixture, melted butter and beaten eggs into the well in the flour. Using the dough hook, start the machine slowly, until a dough begins to form, then increase the speed a little and allow to knead for about 10 minutes. Dough should be smooth, and a bit firm.

Cover with plastic wrap and allow to rise until doubled. If it is cold in your kitchen you can place the bowl, uncovered, in your oven, along with a jug of boiling water alongside it (or just keep it covered with the plastic wrap). If you do warm your oven at all, please just turn it on for 1 or 2 minutes, then turn it off, as the bread won't turn out correctly if it rises under overheated conditions). These directions can also be followed if you want to make these by hand.

Put the dough onto a lightly floured mat or counter and knead gently, then cut into 6 equal pieces.

Cut each of the 6 pieces in half and roll out to about 9 inches long. It doesn't have to look pretty at this point. Pinch one end together.

Now twist the two ropes together like this. Again, it won't look very pretty, but it's okay; pinch the other end together.

Next, join the ends to each other to form a ring, twisting as necessary to keep the ropes from undoing themselves. Place a colored egg into the center of the ring.

(If you'd like to make ONE large Italian Easter bread ring, do so by using all of the dough to make one large twisted ring. Afterwards, place the 5 eggs nestled evenly into the dough.)

After they have risen, remove from the oven and turn the heat to 350°F (175°C).

When oven is at the correct temperature, bake the rings for 20 to 25 minutes or until golden brown, turning the tray midway through baking if necessary for even browning.

Remove from tray and place the Italian Easter bread rings on a cooling rack.

When rings are cool, mix together confectioner's sugar, vanilla and milk to make a slightly runny glaze. Glaze rings, adjusting with more sugar or milk for correct consistency.

See the photo below: the drip in the forefront ran too quickly, so I made the icing thicker, and you can see it looks much better as it pours onto the ring. The glaze should slowly drip down the side of the ring.

Sprinkle with colored sprinkles if desired, and allow glaze to harden/dry before serving.