Combine milk and 4 tablespoons of butter in a saucepan over low heat until butter melts. Pour into the bowl of the stand mixer and cool to 110 to 120 degrees F.

Add yeast and sugar, stir, and let stand for 10 minutes.

Beat 2 eggs and set aside. Beat remaining egg with 1 tablespoon water.

Add 2 beaten eggs, vanilla extract, and 2 cups of flour to the stand mixer. Mix with the dough hook and add more flour, 1/2 cup at a time, until dough is not sticky.

Knead for about 5 minutes.

Place 1 tablespoon of butter in a greased glass bowl. Add dough, coating both sides with butter.

Cover and let rise until doubled, about 90 minutes.

Punch down dough, divide into 12 pieces, and roll each piece into a rope.

Braid two ropes and form a circle.

Place braided dough on a parchment-lined baking sheet, cover, and let rise until doubled, about 60 minutes.

Preheat oven to 350 degrees F.

Brush with egg wash, place a dyed egg in the center, and bake for 20 to 25 minutes until golden.

Cool for 10 minutes, then brush with simple syrup and sprinkle Nonpareil sprinkles.