In a small bowl pour the warm milk, it should be neither hot nor cold. Add the brown sugar and mix with a spoon. Then add the yeast on the surface of the milk. Let it stand for at least 8 minutes so that it starts to rise.
In a large bowl, with a stand mixer, with the dough hook (spatula) on. Add to this bowl the mixture of milk, butter, eggs, sugar, salt and 3 1/2 cups of the flour. Mix using a rubber spatula first and then start beating with the mixer. (All this can also be done by hand, mixing and starting to knead).
Beat the mixture until everything is combined. Then add the rest of the flour until a dough forms. Now, the dough will be very sticky, but try to avoid adding too much flour, the key is to keep kneading, even when it seems to be going nowhere. Knead for 4 to 5 minutes, this can be done with a mixer or by hand. The dough will gradually take more and more shape.
Place the dough in another bowl, with a little vegetable oil, and cover with plastic wrap or a kitchen towel, and let it rest in a dark and slightly warm place, to make the dough rise and double its size, about 1 hour.
Then place the dough on the kitchen counter or a clean surface with a little flour. Cover a baking sheet with baking paper and set aside until needed.
Divide the dough into 12 equal sized pieces. Roll out each piece of dough into strips about 35 cm long and 2 cm wide each. Use a little flour to do this if necessary.
Take 2 strips of dough or "ropes" and join them together from the top, and start rolling one over the other, as if it were a braid of two, and finish by joining the end of both strips by pressing them together. Now, form a circle with the dough braid, and join the ends of the braid to close the circle, leaving a space in the middle to put an egg. Transfer each braid circle to the baking sheet and place the painted egg in the center of the circle.
Do this with all the dough pieces, making 6 circles or crowns with an egg in the center. Cover the crowns with a kitchen towel and put back in a dark place to rise for 30 minutes.
While the bread rests, preheat the oven to 180º C.
When the dough has rested, beat the egg and use it to glaze the dough crowns, avoiding putting beaten egg on top of the colored eggs.
Bake for 15 to 20 minutes, until the bread is golden brown and cooked through. Remove from the oven and let it cool before serving. Make the icing by mixing milk or water with powdered sugar until the desired texture is obtained. Glaze the wreaths and decorate with colored sprinkles.
The bread will keep for 3 days, wrapped in plastic wrap at room temperature. Remove the eggs from the bread before eating while eating, and eat the eggs any way you prefer.