Easter Sweet Bread

Heat butter and milk in a saucepan over low heat until butter melts. Set aside. In a custard cup, sprinkle yeast over water. Let sit for 5 minutes. Stir until dissolved. Set aside. In a large bowl, beat eggs until foamy. Add sugar and beat until foamy. Add all above mixtures into one. Add to above mixture, 1 teaspoon vanilla, 1 tablespoon grated orange zest. Add salt and flour to the above mixture until soft dough forms. (Use the 1/2 cup of flour to make a smooth, slightly sticky dough; only when needed)

Place dough on lightly floured board and knead for 1 minute until smooth. Shape into a ball. Butter a large bowl and place dough into bowl. Turn dough over. Place greased dough in a large plastic bag. Tie end closed, leaving room for dough to double in size. This will take about 1 - 1 1/2 hours.

Hard boil 6 white eggs and dye the eggs.

Butter two large baking sheets. Punch down dough and cut into 4 equal pieces. Roll out each piece between your hands into a rope 22" long. Braid two ropes together on a cookie sheet. Bring ends together to form a ring. Pinch ends to seal. Place 3 whole eggs at intervals around the wreath, tucking them in-between the ropes of the dough. Re-peat with the other ropes. Cover and let rise 45 minutes or double in size.

Preheat oven to 350F. Mix egg yolk and water together. Brush mixture onto dough. Sprinkle the nonpareils on top of dough. Bake for about 30 minutes or until golden brown. Rotate pan half way through cooking. Transfer bread to cooling racks. You can add vanilla frosting to bread for a sweeter taste. Put frosting container into microwave for 15 seconds, then drizzle onto sweet bread.

Remember - You might not want to eat the eggs, but if you choose to, store the bread in the refrigerator.