Place yeast, sugar and milk into a large bowl of a stand mixer. Add eggs and butter and stir.
Measure out the flour into a small bowl. Add ¾ of the amount of flour to the large bowl. Add salt and orange zest. Knead the ingredients together, adding ¼ cup of the remaining flour at a time until the dough comes together and cleans the sides of the bowl.
Place the dough into a greased bowl, cover with plastic wrap and place in a warm environment until doubled in size.
Punch down dough and divide into 4 pieces. Roll each piece into three 1-inch ropes about 14 inches long. Braid the pieces together, pinching the ends and forming them into a circle.
Place each ring onto a baking sheet lined with parchment paper. Cover and allow them to rise for 30 minutes, or until doubled in size.
Preheat oven to 350°F (180°C). Place a dyed egg into the center of each ring. Bake for 20-25 minutes or until they are golden brown.
Natural Egg Dye
Prepare 3 saucepans with 2 cups of water in each one.
In one saucepan, add red cabbage, in the second, add in beets, and the last, add ground turmeric.
Place each saucepan over medium heat and cook until boiling point is reached. Remove from heat and let cool completely.
Sieve the coloured water into mason jars or other containers. Make sure they are deep enough so that the egg will be completely covered in water. Add eggs and store them in the refrigerator for 2 hours to overnight.
Mix granulated sugar and milk together in a small bowl. Brush over each bread and decorate with sprinkles. Bread will last up to 3 days in an airtight container in the refrigerator.
Use whichever type of yeast you are familiar working with. I use dry active yeast.
Make sure the milk is warmed between 100°F and 105°F, or until it feels warm to the skin. Not hot!
Add flour to the bread until it just cleans the bowl. Too much flour will make a dense bread.
Experiment with different vegetables, fruits or spices to make the natural egg dyes.