Dust with sprinkles and leave to rest for 30 minutes before baking for 30-35 minutes. Brush with egg wash – avoiding the coloured eggs, as the dye may bleed. Plait the lengths together loosely and then join the ends together to form a circle. Divide the dough in half and roll into two 60cm-long ropes. Cover with an upturned bowl and leave for an hour or so, until doubled in size. Tip on to a floured surface and knead until it comes together into a smooth dough. Use a round-bladed knife to mix the wet with the dry until a rough dough forms. Create a well in the centre of the bowl and pour in the milk. Leave to cool a little, until it’s at blood temperature. Beat on medium-low speed until combined, about 30 seconds. Combine the yeast mixture, milk, sugar, butter, and 2 of the eggs, beaten, in the bowl of a stand mixer fitted with a dough hook. Let the mixture stand until it is foamy, about 5 minutes. Gently heat the milk and butter in a saucepan until the butter has just melted. 1 Stir together the water and the yeast in a small bowl. Then put the flour, salt, sugar and dried yeast in a large mixing bowl and whisk gently to combine. (You could experiment with natural dyes like turmeric, red cabbage, beetroot, matcha powder and onion skins.) Leave for a few minutes, until each egg is coloured enough. Boil them until they’re cooked to your liking, then, while they’re still warm, put them in a bowl with water, a splash of white vinegar and a dash of food colouring.
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