Prepare the dough: In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.

Mix the dough: In a large mixing bowl, combine the yeast mixture, sugar, melted butter, eggs, and vanilla extract. Stir until well combined. Gradually add flour and salt, mixing with a spoon until a soft dough forms.

Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

First rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.

Shape the bread: After the dough has risen, punch it down and divide it into 3 equal pieces. Roll each piece into a long rope (about 18-20 inches). Braid the ropes together to form a round loaf, leaving a hole in the center for the eggs.

Add the eggs: Gently nestle the dyed eggs into the braids, placing one in the center and others around the loaf. Ensure that the eggs are securely nestled within the bread.

Second rise: Place the braided loaf on a parchment-lined baking sheet. Cover it loosely with a kitchen towel and let it rise for another 30-45 minutes.

Prepare the egg wash: Beat the remaining egg with 1 tablespoon of water. Brush this egg wash over the entire loaf to give it a golden, shiny finish.

Bake the bread: Preheat the oven to 350°F (175°C). Bake the bread for 25-30 minutes, or until it’s golden brown on top and cooked through. The bread should sound hollow when tapped on the bottom.

Cool and serve: Allow the bread to cool completely on a wire rack before slicing and serving. Enjoy it fresh, or toast a slice with butter for a delicious Easter treat!