Directions

1. Start by warming the milk and sugar in a small pot over low heat to about 30°C (86°F). Then, add the yeast and stir until the sugar and yeast have dissolved.
2. In the bowl of a stand mixer, combine the flour, salt, orange zest, orange juice, 2 beaten eggs, and ground cloves. Attach the dough hook and start mixing, then pour in the milk yeast mixture.
3. Mix the dough on low speed for 4-5 minutes or until smooth. Then, add the room temperature butter and continue to mix until the butter is fully incorporated. Turn the dough out onto the counter and roll into a tight ball. Place the ball into a container and cover with an airtight lid or cling film. Leave to prove until it has doubled in size.
4. While the dough is proving, prepare the dye for the eggs. In two separate bowls, add 300ml water, 1 tablespoon vinegar, and a splash of each dye colour to each bowl. Mix well, then add 2 eggs to each bowl. Leave them in the colour for 20 minutes before removing and setting aside.
5. Once the dough has proved, turn it out onto a bench and cut into 3 even pieces. Roll each piece into a long rope of the same length, then plait the 3 dough ropes.
6. Place the plaited dough onto a lined tray, forming a circle and pressing the ends together to join. Place 3-4 of the coloured eggs in the centre of the plait and cover the tray with cling film. Leave to prove again for 1 hour or until it has doubled in size. Preheat the oven to 180°C (356°F).
7. Once proved, brush with beaten egg and sprinkle on the sprinkles. Bake in the preheated oven for 25 minutes. Remove from the oven and let it rest/cool for 20 minutes before slicing and serving.