How to Make It
Combine half of flour, warm milk, and 3/4 cup water in the bowl of a stand mixer, stirring well. Cover and let stand at room temperature for 30 minutes to hydrate.
Place 1/3 cup warm water in a medium bowl. Stir in yeast and 1 tablespoon honey. Let stand 10 minutes or until very bubbly.
Stir remaining honey, butter, orange zest, and 3 raw eggs into hydrated flour mixture; stir in yeast mixture. Combine remaining flour, vital wheat gluten, salt, and cinnamon. Add flour mixture to yeast mixture; mix on low speed with dough hook until just combined. Mix on medium-low speed 8 minutes or until dough is smooth and elastic/stretchy.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F to 95°F), free from drafts, until doubled in size, about 1 hour and 15 minutes. (If your oven has a proofing setting, use it for the dough. Or place a bowl of just-boiled water in the oven with the dough as it proofs, with the oven light on, too.)
Uncover dough; punch dough down. Divide into 3 equal portions, and shape each into a 28-inch rope. Pinch one end of dough ropes together, and braid dough ropes to the other end. Bring ends together to form a ring; pinch ends together to seal. Tuck dyed eggs into braids, evenly spaced apart. Carefully arrange dough ring on a baking sheet lined with parchment paper. Cover and let rise in a warm place (85°F to 95°F), free from drafts, until doubled in size, about 1 hour.
Preheat oven to 350°F. Uncover dough. Lightly beat remaining 1 raw egg with 1 tablespoon water until well blended. Gently brush egg mixture over dough. Bake at 350°F until well browned and dough sounds hollow when tapped, about 30 minutes. Cool before slicing.