Ingredients:

  • 500g bread flour
  • 180ml whole milk, warmed to 110°F
  • 7g active dry yeast
  • 65g granulated sugar
  • 75g unsalted butter, softened
  • 2 large eggs, room temperature
  • 8g fine sea salt
  • 5ml vanilla extract
  • 6 raw white eggs, for decoration
  • 500ml boiling water
  • 30ml white vinegar
  • Gel food coloring, assorted colors
  • 1 large egg yolk
  • 15ml heavy cream
  • Pearl sugar or sprinkles, for garnish

Instructions:

  1. In small deep bowls, combine boiling water, white vinegar, and gel food coloring. Submerge the raw white eggs for 5 minutes until deeply pigmented. Remove and pat dry thoroughly; they will cook later in the oven.
  2. Combine warm milk, active dry yeast, and granulated sugar in a stand mixer bowl. Allow to bloom for 5 minutes until foamy.
  3. Add the bread flour, 2 large eggs, vanilla extract, and sea salt to the yeast mixture. Mix on low speed using the dough hook until a shaggy mass forms.
  4. Gradually add the softened butter piece-by-piece while kneading. Increase speed to medium and knead for 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. Place dough in a greased bowl, cover, and let rise in a warm, draft-free area for 90 minutes or until doubled in size.
  6. Punch down the dough and divide into three equal strands. Braid the strands and join the ends to form a circular wreath on a parchment-lined baking sheet.
  7. Gently nestle the dyed raw eggs into the folds of the braid. Whisk the egg yolk with heavy cream and brush the mixture over the dough. Sprinkle with pearl sugar.
  8. Bake at 350°F (175°C) for 25 minutes until the crust is a deep mahogany brown and the internal temperature of the bread reaches 190°F. Cool on a wire rack before serving.