To make the bread dough: In the bowl of a stand mixer fitted with a paddle attachment, combine warm milk and yeast. Let the mixture stand until it's foamy, about 10 minutes.
With the mixer at medium speed, beat in eggs, sugar, and salt into yeast mixture until combined. With mixer on low speed add 4 cups flour, beating until combined. Add butter, 1 tablespoon at a time, beating until combined. Transfer dough to a large bowl, and stir in 4 cups flour with a spatula or wooden spoon until combined. (This is a large amount of dough, so you may need to transfer to a large mixing bowl to accomplish this).
Transfer dough to a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Add remaining 3/4 cup of flour as needed. (Dough should not be sticky).
Spray a large bowl with cooking spray. Place dough in bowl , turning to grease top. Loosely cover and let rise in a warm, draft free place until doubled in size, about an hour.
While the dough is rising- prepare your dyed eggs. If you are making a large wreath there is no need to hard boil your eggs first. If you are making the individual twists, then you will need to hard boil them first before dying. Place a wire rack on top of a sheet tray lined with paper towels.
In a medium bowl, whisk together 3 cups boiling water (I used two colors so I used two bowls with about 1 1/2 - 2 cups boiling water) and food coloring. Stir in vinegar. Gently lower eggs for wreath or 8 for individuals into water mixture until desired color is reached about 1 minute. Let dry completely on prepared rack, and refrigerate until ready to use.
Pre-heat oven to 350oF.
Lightly punch down the sweet bread dough. Cover and let stand for 5 minutes. On a lightly floured surface, turn out dough.
For wreath: Line a baking sheet with parchment paper and spray with cooking spray. Divide dough into 3 equal pieces. Roll each piece into a rope about 26 inches long. Place strands vertically in front of you. Pinch 3 ends together at top. Braid ropes together until you've reached end of strands. Join two ends together forming a circle, pinching ends to seal. Transfer to a prepared pan. Gently tuck 5 dyed eggs between strands of dough. Cover and let stand in a warm draft free place until puffed, about 30 minutes.
In a small bowl, whisk together a milk and remaining 1 egg. Brush dough with egg wash, avoiding eggs.
Bake until golden brown and an instant read thermometer inserted in the center registers 190oF, 30 to 35 minutes, loosely covering with foil to prevent excess browning if necessary.
For individual twists: Line 2 baking sheets with parchment paper, and spray with cooking spray.
Divide dough into 8 equal pieces. Divide each piece in half. Roll each piece into a rope about 12 inches long. Place 2 strands vertically in front of you. Pinch ends together at top. Twist 2 pieces together, until you've reached the ends of the strands. Join two ends together forming a circle, pinching ends to seal. Transfer to prepared pans. Repeat with remaining dough. Place 1 dyed egg in center of each circle. Cover and let stand in a warm draft free place until puffed about 30 minutes.
In a small bowl, whisk together milk and remaining 1 egg. Brush dough with egg wash, avoiding eggs. Sprinkle with sesame seeds.
Bake until golden brown and an instant-read thermometer inserted in center registered 190oF, 20 to 25 minutes.