Directions

• In a small saucepan, add milk and butter. Heat until butter is melted. Let cool to 115-125 degrees. (If it’s much warmer, it will kill the yeast.)
• To the bowl of a stand mixer, add yeast, sugar, salt, citrus zest (if using), eggs, vanilla extract, warmed milk-butter mixture and 2 cups flour. Mix, using dough hook, until just incorporated. Slowly add additional 1½ to 2 cups flour, beating on medium speed for about 5 minutes, until dough is smooth and elastic. Dough should not be very sticky, but should be tacky and pull away from sides of bowl. [Alternatively, you can knead dough by hand on a lightly floured surface for 10 minutes.]
• Transfer dough to an oiled bowl. Cover bowl tightly with plastic wrap and let rise in a warm place for 1 hour, until doubled.
• Meanwhile, follow dye package instructions to dye 6 eggs (without cooking them). Set aside and let dry completely.
• Remove dough from bowl and gently punch down. Divide into 12 equal-sized pieces.
• On a lightly floured surface, roll each piece of dough into a rope measuring about 14 inches long. Take two ropes of dough and pinch together at one end. Twist into a tight braid, then form into a circle and pinch ends together to seal.
• Repeat with remaining dough for 6 total braids. Place on a parchment paper-lined baking sheet, cover with plastic wrap and let rise for 1 hour more, or until doubled in size.
• Meanwhile, preheat oven to 350 degrees. In a small bowl, whisk together egg yolk and water.
• Brush top of each bread with egg wash, then sprinkle with sesame seeds.
• Place one dyed egg in center of each bread “nest”, gently pushing it into dough.
• Bake for 20 minutes, until golden brown and center of bread reaches 190 degrees. Remove from oven and transfer to a wire rack to cool before serving.