Place the warm milk in a large mixing bowl, and stir in the yeast.  Allow it to prove until foamy (about 10 minutes).

Stir in the softened butter, sugar, eggs, vanilla, orange blossom water, and salt.

Stir in the flour, a half cup at a time, until the dough forms a ball and pulls away cleanly from the sides of the bowl.

Knead the dough until smooth and elastic (5 to 10 minutes).

Place the dough in a greased bowl, cover with plastic wrap, and allow it to prove until doubled in size (about 1 hour).

Punch down the dough and divide it into 4 equal balls.

Divide each ball in half and roll each half into a rope about 10 inches long.

Pinch 2 ropes together at one end, and twist them together.  Pinch the other end together and bring the twist around into a circle shape.

Place on a parchment-lined baking sheet and nestle a dyed egg in the center.

Repeat with the remaining dough balls and eggs.

Cover loosely with plastic wrap and allow to rise for 30 minutes.

Preheat the oven to 350 degrees F, and lightly brush the loaves with egg wash, taking care to avoid the eggs.

Sprinkle with sesame seeds for garnish, and bake for 20 to 25 minutes or until golden brown and puffed.

Divide the boiling water equally between 4 small bowls.

Place 1 teaspoon of vinegar in each bowl.

Place 1 drop of gel paste food coloring in each bowl, and stir to dissolve.

Place 1 uncooked egg in each bowl, turning to coat evenly with dye.

Allow the eggs to sit in the dye until desired color is reached, then remove and drain on a wire rack.