In a large mixing bowl, combine the warmed milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

Add the softened butter, eggs, vanilla extract, and salt to the yeast mixture. Whisk until well combined.

Gradually add the flour, one cup at a time, mixing with a dough hook or wooden spoon, until a soft dough begins to form.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

Place the dough in a lightly greased bowl and cover it with plastic wrap. Let it rise in a warm area for about 1-2 hours, or until it has doubled in size.

Once risen, punch down the dough and divide it into three equal portions. Roll each portion into long strands about 12-14 inches long.

Braid the three strands together to form a loaf. Shape the braided loaf into a circle and tuck the ends under. Transfer to a baking sheet lined with parchment paper.

Preheat the oven to 350°F (175°C).

Decorate the braided bread with dyed eggs, placing them in the braid as desired.

Cover the bread loosely with plastic wrap and let it rise for another 30 minutes.

Bake in the preheated oven for 30 minutes, or until golden brown.

Remove from the oven and let cool on a wire rack before serving.