Easter sweet bread wreaths with dyed eggs

Pour hot water into a few cups, add food coloring and drop in raw eggs; leave about an hour.

Warm the milk, water and butter; combine with flour, salt, yeast, sugar, orange zest, eggs and vanilla, and knead until it comes together.

Cover and let rise until doubled, three to four hours, since an enriched dough is heavy.

Deflate, cut into four pieces and each piece in half.

Roll each pair into two equal ropes, twist together into a little wreath and pinch the ends to seal.

Place on parchment-lined baking sheets and let rise again 45 minutes to an hour, until doubled.

Brush with egg wash of one egg beaten with a little milk or water.

Set a dyed egg in the middle, brush with egg wash and scatter sprinkles.

Bake at 350 until golden brown.