The majority of recipes I have found are variations on:
1 pkg Dry yeast
1/2 cup Warm water
1/2 cup Boiling water
1 tsp Cinnamon; ground
3/4 cup Sugar
3 Eggs
1/4 cup Butter; melted
1/2 cup Warm milk
1 tsp Baking powder
1/2 tsp Salt
5 cups Flour (all-purpose)
1 Egg yolk; beaten
Sesame seeds
5 Eggs; hard-cooked; unshelled and dyed red

Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well.

Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place until doubled in bulk.

Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven.

I believe that the real deal is similar to brioche and is supposed to be platted ... and that there are some secret ingredients.

Can anyone help/

Gavin,
Scroll down in this forum and check out the "Easter Egg Braid" thread. I tried it 2 weeks ago to "practice" before making it for Easter. I did flavor it differently by omitting the candied fruit and nuts and using lots of lemon zest instead (the way my mother's tasted). Look on the "Brunch Bunch" for a picture. I made two long ropes, and twisted them together to make a braid, tucking the eggs under the ropes. Hope this helps. It was a little more breadlike than brioche, more the consistency of a "coffee cake". I would also recommend upping the sugar to 3/4 of a cup.