Grease a large bowl with cooking spray and set aside

Warm milk in the microwave or a small saucepan, but not simmering or boiling, then add 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 8 minutes.

In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining ½ cup sugar, and salt and combine

Next add milk-and-yeast mixture and eggs. Mix until a very soft dough forms, about 5 minutes.

Increase mixer speed to medium-high and add butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes.

Transfer the dough to the greased bowl, cover, and let rise in a warm spot until doubled in size 1 to 1 1/2 hours.

Meanwhile, make hard-boiled eggs

Place eggs in a medium pot and cover with water. Over medium heat, bring to a boil. Cover and turn off heat. Let sit for 11 minutes, then remove from pan and dunk in ice water.

Divide 6 cups of boiling water between 6 bowls. Add 1 teaspoon vinegar to each and desired food coloring.

Add one egg at a time and let sit 5 to 10 minutes, depending on preferred color. Use a slotted spoon to remove from bowls and let dry on a wire rack fitted over a baking sheet.

Preheat oven to 375° and line a large baking sheet with parchment paper

On a lightly floured surface, divide dough into 3 equal parts. Roll each piece into a 16 to 18 inch long rope. Place ropes side by side lengthwise on the prepared baking sheet.

Pinch top ends together and then tightly braid the ropes together. Bring ends together to form a circle and pinch together.

Press the dyed eggs into the braid and then cover the dough and let rise until doubled, about 30 minutes.

Brush with egg wash and bake until golden, 30 minutes.

When finished allow to cool completely, then top with icing and sprinkles

Slice and serve!

If you have left bread out with eggs for a couple hours, just discard the eggs, and eat the bread.