• In a small bowl, stir together warm milk with 1 teaspoon sugar. Add the yeast and set aside until it's foamy, about 5 to 8 minutes.
• In the bowl of a stand mixer (or large bowl) add 3 cups flour, ½ cup sugar, and salt.
• In a separate bowl (I like to use a glass measure) add the eggs and beat with a fork. Then stir in the orange juice, orange zest, and vanilla extract.
• To the flour mixture, add the proofed yeast and the egg mixture. Stir to combine. Then add as much of the remaining flour as necessary for the dough to come together (1 to 1 ½ cups more). This can be done in the stand mixer with the dough hook (about 5 minutes)
• Increase the speed to medium and gradually add the softened butter, 1 tablespoon at a time; mix until completely combined before adding the next tablespoon.
• Begin kneading the dough on medium until the dough is smooth and elastic; about 8 to 10 minutes. Transfer the an oiled bowl, turn to coat, cover, and let rise in a warm place until doubled; about 1½ to 2 hours.

Shaping the Dough

• Line a large rimmed baking sheet with parchment paper.
• Deflate the dough and divide into 3 equal pieces. Gently roll each section into a 24-inch rope.
• Pinch the ends of the 3 ropes together and braid the ropes together loosely. Shape into a ring and transfer to the parchment-lined baking sheet.
• Tuck dyed eggs into the braid, on top and near the center. Cover and let rise in a warm place for 30 to 45 minutes. Depending on the temperature of the room, this rise could take an hour.

Baking the Bread

• While the braid is rising, preheat the oven to 350°F.
• Once risen, brush with egg wash (1 egg plus 1 teaspoon water beaten together). Try to avoid brushing the dyed egg as this help avoid color bleeding into the bread.
• Bake for 25 minutes, or until the ring is golden. Let cool for at least 20 minutes before transferring to a wire rack to cool completely.