Prepare a dye bath for Easter eggs: mix 1 cup hot water, 1 tablespoon vinegar, and food coloring. Submerge eggs for 3 minutes, dry and set aside.

Combine 1 cup warm whole milk, 1/4 cup granulated sugar, and 2 1/4 teaspoons active dry yeast in a mixer. Let sit for 5 minutes until frothy. Add 3 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon orange extract if desired. Mix in 4 cups flour and 1/2 cup softened butter until smooth.

Transfer dough to a greased bowl, cover with a towel, and let rise in a warm place until doubled, about 1.5 to 2 hours.

Punch down dough, divide into three portions, roll into ropes, and braid. Place on parchment-lined baking sheet, making an indentation for eggs. Let rise for 30 to 60 minutes.

Preheat oven to 350°F (175°C). Place dyed eggs in the wreath center. Brush bread with egg wash from reserved egg and sprinkle with nonpareils.

Bake for 25 to 28 minutes until golden brown and hollow-sounding when tapped.

Cool on a wire rack completely, then slice and serve with butter or spreads.