Italian Easter Bread

1. Preheat Proof Mode to 90F, line two sheet pans with parchment.
2. In a mixing bowl fitted with a dough hook, add 1/2 cup of flour, yeast, and and milk. Stir mixture and let yeast proof in room temperature, or until yeast is dissolved.
3. While mixing on medium-low speed, add eggs, sour cream, melted butter, lemon zest, sugar, and salt; use a rubber spatula to scrap the sides consistently.
4. On the lowest speed, slowly start to add the remaining flour, 1/4 cup at a time, until incorporated.
5. Place dough on a clean surface and start to knead the dough, using a few drops of vegetable oil at a time. This step should take about fifteen to twenty-five minutes, until the dough is soft, but not sticky.
6. Using a clean oiled bowl, cover dough with a damp towel and place in preheated oven on proof mode for about 1 1/2 hours.
7. While dough is proofing, in a medium bowl, whisk boiling water, vinegar, and food coloring. Place eggs in bowl and let sit for about five minutes. *TIP*
8. Once risen, divide dough into 12 small balls and shape each ball into a 12-13″ long rope. Make sure to cover dough with plastic wrap or damp towel to avoid crust while working on excess dough.
9. Take two ropes and braid them together, forming a ring by pinching the ends. Place one egg in center of ring and place ring on sheet pan. Repeat step with remaining ropes.
10. Insert sheet pans into proofing oven and let rise for thirty minutes.
11. After risen, switch temperature to 350F on Convection Mode. Right before baking, brush rings with milk and top with sprinkles.
12. Bake for 25 minutes or until golden.
13. Let cool on cooling rack.

TIP: If preferred different colored eggs, divide dyed egg recipe in two or three separate bowls