Braided Easter Bread With Dyed Eggs

Directions

1. 1
   For the dough, combine 1 tsp of sugar and 1/2 cup warm water in a large bowl. Sprinkle the yeast on top and leave to stand for 10 mins. Add the oil, remaining sugar, salt, zest, vanilla and beaten egg and combine well. Add half the flour and stir until combined, then add the remaining flour. Dough should be sticky. Cover and let rest for 10 mins, then turn out onto a lightly floured surface and knead 10 mins, adding more flour if the dough as needed.
2. 2
   Wash, then lightly oil the mixing bowl. Return the dough to bowl, cover with a damp cloth and leave in a warm place for 2 hours or until the dough has doubled in size. Punch the dough down.
3. 3
   Grease and line a large baking sheet with parchment paper. Divide the dough into 3 equal pieces and roll into long strands. Braid the three strands together, then transfer to the prepared baking sheet. Curl the braid around to make a circle. Cover and leave to rise for another hour.
4. 4
   Meanwhile, to make dyed eggs, add 1 cup of water each to 3 small bowls. Add 2 tsp of food coloring to each bowl. Place a hardboiled egg in each bowl, making sure to submerge it completely. Leave for approximately 30 mins. Remove and dry on a paper towel.
5. 5
   Preheat oven to 400°F. Press the eggs into the top of dough. Whisk the remaining egg yolk with 2 tsp water in a small bowl. Brush on the dough, then sprinkle with the cinnamon sugar. Bake for 30 mins, until deep golden brown and hollow sounding when tapped.