Place the flour in a large mixing bowl, set aside.Heat the milk in a small saucepan over low heat, or in the microwave stirring occasionally, until it is warm to the touch. The temperature of the milk should be between 110 and 115 degrees F. While the milk is warming, place the sugar in a small bowl and add the orange zest. Once the milk reaches the correct temperature, stir in the sugar and zest mixture. Add the yeast, stir, and let sit for 10 minutes. Add the milk and yeast mixture to the flour and begin to mix it into a dough. Next, add the melted butter and continue to mix. Then, add the orange juice to the dough and mix to combine. In a small bowl, use a fork to lightly beat together the eggs and salt. Add to the dough and continue mixing. Once you have a sticky ball of dough formed, turn it out onto a floured surface and knead for about 5 – 10 minutes, or knead in a stand mixer with dough hook attachment Place the dough in an oiled bowl, turning to coat, and cover the bowl loosely with plastic wrap to prove. Place in a draft-free area and allow to rise until doubled in volume, about 1 hour. Or in the refrigerator overnight. Meanwhile, line a baking sheet with parchment paper and set aside.
Shape the Bread
Turn the dough out onto a clean surface. Then divide into 3 similar size balls. Roll the dough into 24-inch long ropes. Loosely braid the ropes together. Transfer the braided rope to the prepared baking sheet and bring the ends together to form a ring, twisting and pinching the ends together to seal. Brush the top of the dough with the egg yolk mixture. Then tuck the dyed eggs into the braids. Cover the bread loosely with plastic wrap, and let rise until nearly doubled in size, about 45 minutes to 1 hour.While the dough is rising, preheat the oven to 350 degrees F. Bake until golden brown on top, 30 to 40 minutes. Remove from the oven and transfer to a cooling rack to cool completely.
