Easter bread with dyed eggs

1.In a large bowl, combine 1 teaspoon of the sugar and the warm water. Sprinkle the yeast on top and leave to stand for 10 minutes. Add oil, remaining sugar, salt, orange rind, vanilla and egg; combine well. Add half the flour, stir until combined, then add the remaining flour. Dough should be sticky.

2.Cover dough and let it rest for10 minutes, then turn out onto a lightly floured board and knead for 10 minutes, adding flour as dough becomes sticky.

3.Wash, then lightly oil mixing bowl. Return dough to bowl, cover with a damp cloth and leave in a warm place for 2 hours or until the dough has doubled in size. Punch dough down.

4.Grease and line a large oven tray with baking paper. Divide dough into 3 equal parts and roll into long strands. Plait three strands together and then transfer to prepared tray. Curl the plait around to make a circle. Cover and leave to rise for an hour.

5.Meanwhile, to make dyed eggs, place 1 cup (250ml) water each into three small bowls. Place red food colouring in one, blue food colouring in another and green food colouring in the last one. Place eggs in a small saucepan; cover with cold water. Gently bring to a simmer, simmer, uncovered, for 5 minutes. Drain, then immediately place an egg in each bowl, making sure the egg is completely submerged. Leave for approximately 30 minutes. Remove and dry on paper towel.

6.Preheat oven to 200°C (l80°C fan-forced). Press the eggs into the top of dough. Whisk egg yolk and water together in a small bowl. Brush over the dough, then sprinkle with the cinnamon sugar. Bake for 30 minutes or until a deep golden brown and hollow when tapped.