Dissolve the yeast in lukewarm milk. Add a few spoonfuls of flour to make a paste. Cover and set aside in a warm place to rise.
In a bowl, combine 10 cups of the flour, salt and melted butter. Add the vanilla/water mixture to the flour. Add the eggs, orange peel, sugar and the risen yeast mixture.
On a floured surface, knead the mixture well, adding in remaining flour until it becomes a malleable dough, about 15–20 minutes (or for 10 minutes using a stand mixer). Cover and allow to rise in a warm place until doubled in bulk, about 1½ to 2 hours.
Punch down the dough. Form 12 or 15 ropes, each about 15 inches long. Braid sets of three ropes to form a loaf, tucking ends in underneath the loaves. Tuck an Easter egg into the braids. Place the loaves on greased cookie sheets or baking pans, cover and allow to rise in a warm place until doubled in bulk. Brush with egg wash.
Preheat oven to 350°F. Bake at 350°F for 30 minutes or until golden brown. Cool for 5 minutes, then move to racks to cool completely. Makes 4–6 loaves.