In a small saucepan, heat the milk and butter over low heat until warm (about 110°F).

Dissolve the yeast in this warm milk/butter mixture and let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center, then pour in the yeast mixture, eggs, and vanilla extract. Mix everything together until a sticky dough begins to form.

Dust a clean surface with flour and knead the dough for about 5-7 minutes until it’s smooth and elastic.

Place the kneaded dough in a greased bowl and cover it with a cloth. Let it rise in a warm place until it doubles in size (about 1 hour).

Once risen, punch down the dough to release excess air. Divide it into three equal parts and roll each part into long ropes, about 12-14 inches in length.

Braid the three ropes together, tucking the ends under to secure them.

Place the braided dough on a baking sheet lined with parchment paper.

Preheat your oven to 350°F. Gently create small indentations throughout the braid and nestle the colorful eggs into them.

Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.

Allow to cool on a wire rack before slicing or serving.