In a small saucepan, gently heat the whole milk to about 110°F. In a mixing bowl, combine the warm milk with granulated sugar, then sprinkle the active dry yeast over the mixture. Allow it to sit for approximately 8 minutes until it's frothy and bubbly.

In a large stand mixer bowl, sift together the all-purpose flour, kosher salt, and remaining sugar. Use a whisk to blend thoroughly.

Once the yeast has bloomed, add it to the dry ingredients along with the large eggs. Mix on medium speed for about 5 minutes until a soft ball forms.

Gradually add softened butter one tablespoon at a time while mixing on low speed for about 15 minutes until dough is smooth and elastic.

Transfer the dough into a greased bowl, cover, and let rise in a warm area for 1 to 1.5 hours until doubled in size.

Prepare dyed eggs while dough rises by mixing boiling water, vinegar, and food coloring. Immerse hard-boiled eggs in dye for 5-10 minutes.

Punch down the dough, divide it into three sections, and roll each into long ropes. Braid and shape into a circle.

Place shaped dough on a parchment-lined baking sheet. Press dyed eggs into the braid and let rise for another 30 minutes.

Preheat oven to 350°F (175°C). Brush dough with egg wash and bake for about 30 minutes until lightly golden.

Cool briefly on a wire rack before slicing and serving.