1. In a small saucepan, combine the milk and butter over medium heat.
2. Stir until the butter melts, then pour into a mixing bowl.
3. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup of sugar until it dissolves.
4. Add the salt, eggs, 3 tablespoons of the orange juice, and the orange rind, stirring continuously
5. Gradually add half the flour until the mixture begins to bubble.
6. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff.
7. Flour your fingers lightly and knead for 15 minutes.
8. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).
9. Punch the dough down and divide into 2 parts.
10. Divide each half into 2 parts and roll each into a rope.
11. Braid the two ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf.
12. Repeat with the other half of the dough.
13. Place on a baking sheet, cover, and let rise until doubled in bulk (approx. 1.5 hours).
14. Prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl.
15. Bake the tsourekia at 180 C (375 F) degree oven for 20 minutes.
16. Remove from the oven and brush the tops and sides of the tsourekia with the glaze.
17. Return to the oven and bake for another 15 to 20 minutes until the colour is a rich and shiny chestnut.

Note: If using the Easter eggs, tuck them into the centre when you shape the loaves, leave until loaves have doubled and bake them with the loaf.