• In a large bowl (or the stand mixer bowl), mix water, yeast, salt, eggs, honey, cardamom, orange zest and melted butter. Add flour and mix well (do not knead) with your hands, wooden spoon, or stand mixer. The dough will be very soft but will firm up after rising.
• Cover with plastic wrap and let rise for 2 hours in a warm place, away from draughts. In the meantime, color the eggs.
• Take approximately 700gr of the dough. Dust with flour and shape into a ball. Divide in half and shape each half into 2 ropes of about 60cm long. Twist both ropes together and form a ring. Pinch the ends together well.
• Place the ring on a baking sheet lined with parchment paper and push deep inside the twist to make place for 4 eggs. Cover loosely with plastic wrap and let rise for 1 hour. 
• Preheat the oven to 180°C/350°F. Brush the dough with egg wash (1 beaten egg + 1 tbsp water) careful not to touch the eggs. You can sprinkle the dough with pearl sugar (optional). Bake for 30-4- minutes or until golden brown. 

To color the eggs:

• Boil 4 eggs and then place them in a pot with more boiling water. Add 3 tbsp vinegar and a few drops of food coloring. Let them rest for at least 30 minutes, stirring occasionally. Then, dry them with paper towels and place them on the braided bread.