For the Red Easter Eggs:

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  10
  
  brown eggs

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  6 cups
  (1.5 l)
  water, plus more for boiling and chilling the eggs

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  1 ounce
  (28.35 ml)
  red food coloring

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  3 tablespoons
  
  distilled white vinegar

For the Bread:

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  2½ cups
  (312.5 g)
  all-purpose flour, divided

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  1 cup
  (200 g)
  granulated sugar

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  4½ teaspoons
  (4.5 teaspoons)
  active dry yeast

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  1 cup
  (244 ml)
  whole milk, warmed to 110 degrees F

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  ½ cup
  (113.5 g)
  unsalted butter, cut into small cubes, at room temperature

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  3
  
  eggs, lightly beaten

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  2 teaspoons
  
  kosher salt

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  Zest of 2 oranges

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  2 tablespoons
  
  orange juice

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  1 tablespoon
  
  vanilla extract

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  2 to 3 cups
  (256 to 384 g)
  bread flour

For the Egg Wash:

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  1
  
  egg, lightly beaten

• Make the Red Easter Eggs: Place the eggs in a large pot, ensuring they are covered by 2 inches of water. Bring the water to a rolling boil over high heat. Once boiling, immediately cover the pot and remove it from the heat. Allow the eggs to stand in the hot water for 7 minutes to cook through. After 7 minutes, carefully transfer the cooked eggs to a bowl filled with ice water, letting them chill completely for about 10 minutes. This helps prevent a green ring around the yolk. Once chilled, drain the water.
• In a separate large bowl, pour the 6 cups of water. Stir in the red food coloring and distilled white vinegar until they are thoroughly combined, creating a vibrant dye bath. Gently add the chilled eggs to this red mixture and let them soak for approximately 2 hours, or until they achieve a deep, rich red color. Once dyed, lightly rinse the eggs under running water to remove any excess dye and allow them to dry completely on a paper towel-lined plate.
• Make the Bread: Begin by combining 1½ cups of the all-purpose flour, the granulated sugar, and the active dry yeast in the bowl of a stand mixer fitted with the whisk attachment. Whisk these dry ingredients on low speed to ensure they are well combined. Gradually increase the speed to medium-low and slowly add the warmed whole milk (ensure it’s around 110 degrees F, as this is crucial for activating the yeast). Scrape down the sides of the mixer bowl if necessary to incorporate all ingredients. Continue mixing until a cohesive batter forms. Cover the bowl with plastic wrap and let it stand in a warm place for about 30 minutes, or until you see visible bubbling, indicating the yeast is active.
• Return the mixer bowl to the stand and switch to the dough hook attachment. On medium speed, incorporate the lightly beaten eggs, adding them in three separate additions, allowing each addition to mix in fully. Next, add the remaining 1 cup of all-purpose flour and the kosher salt, mixing until they are fully incorporated into the dough. Then, add the softened unsalted butter (cut into small cubes), fresh orange zest, orange juice, and vanilla extract. Mix until these additions are well combined. Gradually add 2 cups of the bread flour, scraping down the sides of the bowl as needed. Continue adding enough of the remaining bread flour, little by little, until you form a soft, slightly sticky dough that gracefully pulls away from the sides of the bowl. The exact amount of bread flour may vary based on humidity and other factors.
• Increase the mixer speed to medium-high and knead the dough for about 8 minutes, or until it becomes very smooth and elastic. Once kneaded, form the dough into a smooth ball. Lightly grease a large bowl, place the dough in it, and turn to coat it evenly with oil. Cover the bowl tightly with plastic wrap and let the dough rise in a warm, draft-free place until it has increased to 1½ times its original size, which typically takes about 1½ hours. This first rise is vital for flavor development and texture.
• Prepare two large rimmed baking sheets by lining them with parchment paper. Gently punch down the risen dough to release the air. Using a bench scraper or a sharp knife, divide the dough exactly in half. Set one half aside and cover it with plastic wrap to prevent it from drying out. Divide the working half into 3 equal pieces. Roll each piece into a uniform 16-inch-long rope. Loosely braid these three ropes together, gently pinching the ends firmly to seal them. Carefully transfer this braided loaf diagonally onto one of the prepared baking sheets. Repeat this entire process with the second half of dough. Loosely cover each braided loaf with plastic wrap that has been coated with non-stick cooking spray (to prevent sticking as it rises) and let them rise in a warm place until they have doubled in size, which usually takes 1 to 1½ hours.
• While the loaves are undergoing their second rise, preheat your oven to 400 degrees F (200 degrees C). Adjust your oven racks to the upper-third and lower-third positions to ensure even baking.
• Carefully transfer both baking sheets with the risen loaves to the preheated oven and bake for an initial 10 minutes. After this time, remove one baking sheet from the oven. Working quickly and carefully, gently push 5 of the previously dyed red eggs, larger side down, into the center of the loaf, spacing them evenly along its length for decorative effect. Brush the dough generously with the lightly beaten egg wash to give it a beautiful golden sheen and immediately return it to the oven. Repeat this exact process with the second loaf.
• Reduce the oven temperature to 350 degrees F (175 degrees C). Continue to bake the loaves for approximately 25 minutes more, or until they are deep golden brown and sound hollow when tapped on the bottom. Remember to rotate the baking sheets from the top rack to the bottom rack and front to back halfway through this second baking period to ensure even browning. Once baked, transfer the golden-brown bread loaves to a wire rack and allow them to cool completely before slicing and serving. The bread can be stored at room temperature, wrapped tightly in foil, for up to 2 days, maintaining its freshness and flavor.

Nutritional values provided are based on one serving.