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1
Place milk in a bowl. Sprinkle with yeast. Let stand for 5 mins, or until foamy.
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2
Sift flour, cinnamon and fennel into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and orange peel
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3
Whisk 1 egg into milk mixture. Pour milk mixture over flour mixture and stir to form a soft dough. Turn onto a lightly floured work surface. Knead for 10 mins, or until it is smooth and elastic.
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4
Place dough in a lightly greased bowl. Cover with plastic wrap, then a tea towel. Let stand in a warm place until doubled in size.
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5
Punch dough down to release the gas. Knead on a lightly floured work surface for 3-5 mins, until smooth.
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6
Divide into 3 even-sized pieces. Roll each into a log. Plait pieces together, pressing ends together to secure. Place on a greased baking pan and cover with a tea towel. Let stand in a warm place until doubled in size.
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7
Preheat the oven to 400u00b0F. Meanwhile, place 3 eggs in a saucepan. Cover with water and bring to a boil on high heat. Reduce heat to low. Add vinegar and food coloring. Simmer for 7 mins. Cool under cold water. Drain well.
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8
Lightly beat remaining egg. Brush over dough. Push red eggs into dough.
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9
Bake for 25-30 mins, until golden brown and bread sounds hollow when tapped. Transfer to a wire rack to cool.
