Italian Easter Bread

Pour 1/2 cup hot water into each of 4 small heat-proof bowls or cups. Add 1 tablespoon vinegar and desired amount of food coloring gel to each bowl, and gently stir to combine. Place 1 uncooked egg (still in shell) in each bowl. Let eggs stand in warm dye mixtures until colors are absorbed, 3 to 5 minutes. Remove dyed eggs from bowls, and quickly rinse under cold running water to remove excess dye. Transfer dyed eggs to a plate lined with paper towels; let dry completely, about 1 hour.

同时，将温暖的牛奶，糖，黄油，速溶酵母和2个鸡蛋放入装有桨叶附件的立式搅拌机中。以中低速度跳动，直到合并约1分钟。将搅拌机速度降低到低，并加入面粉，1汤匙朗姆酒，盐，柠檬皮和肉豆蔻；打直到面团形成，大约3分钟。从搅拌机中卸下桨附件，然后连接面团钩附件。将搅拌机速度提高到中等，然后跳动直到面团弹性并从碗的侧面拉开（面团会粘在碗的底部），约7分钟。将面团转移到一个涂有烹饪喷雾剂的大碗中；用保鲜膜盖上盖子，然后放在温暖（75°F）的位置，直至大小翻倍，约1小时30分钟。

Uncover and punch down dough; transfer to a lightly floured work surface. Divide dough evenly into 8 pieces (about 4 7/8 ounces each), and roll each piece into a 14-inch-long rope. Gently twist 2 dough ropes together, pinching ends to seal. Shape twisted dough into a wreath, pinching ends together to seal. Carefully transfer wreath to a large baking sheet lined with parchment paper. Carefully tuck 1 dyed egg into center of braided bread. Repeat twisting and shaping process with remaining 6 dough ropes and 3 dyed eggs (you will have 4 wreaths total). Cover with plastic wrap, and let stand until almost doubled in size, 45 minutes to 1 hour.

About 15 minutes before dough is doubled in size, preheat oven to 350°F. Whisk together remaining egg and remaining 1 tablespoon rum in a small bowl to blend. Uncover dough wreaths; brush evenly with egg-rum mixture and sprinkle with sprinkles.

Bake wreaths until golden brown and cooked through, about 20 minutes. Transfer wreaths to a wire rack; let cool completely, about 30 minutes.