Easter Bread

In a medium bowl, whisk together flour, sugar, yeast, and salt. Set aside.

Add the egg yolk and two eggs to the bowl of a stand mixer fitted with the dough attachment. Whisk gently to combine.

In a small saucepan set over low heat, warm the milk and butter until the butter is just melted. Remove from heat, let cool slightly. Add to the eggs and whisk to combine.

With the mixer on low, gradually add the flour mixture. Knead until a smooth ball forms and pulls away from the sides of the bowl, about 5 minutes. If the dough is too sticky to handle, add more flour one tablespoon at a time.

Transfer dough to a lightly-oiled bowl, cover with plastic wrap, and set in a warm, draft-free place to rest until doubled in size, 1½ to 2 hours.

Meanwhile, combine apricots and raisins in a small bowl and then add the rum. Soak fruit until ready to use.

When the dough is ready, drain the fruit and set it aside. Lightly flour a work surface, and then separate the dough into three equal pieces. Sprinkle the first piece with flour, and then roll into a 12-by-4-inch rectangle. Sprinkle ⅓ of the orange zest down the left side of the rectangle and spoon ⅓ of the fruit on top. Roll the rectangle lengthwise into a log, tucking the fruit mixture under as you go. Pinch the ends shut. Repeat with the remaining two pieces of dough.

Using the palms of your hands, gently roll each length of dough into a 24-inch rope. Pinch one end of the ropes together, braid the strands tightly, and then bring the ends together to form a ring. Pinch the ends to seal and transfer to a parchment-lined baking sheet.

In a small bowl, whisk the remaining egg until lightly beaten. Brush half of the beaten egg all over the braided dough, cover with plastic wrap, and set aside to rise until puffed but not doubled in size, about 50 minutes.

Heat oven to 350°F. Remove the plastic wrap, brush the remainder of the egg over the dough, and nestle the dyed eggs into the loaf. Bake until deeply golden brown, 28 to 33 minutes.