Easter Egg Bread (Tsoureki)

Roll each loaf of bread dough into 30-inch-long rope on lightly floured surface. Loosely twist both ropes together; place in circular shape on baking sheet sprayed with cooking spray. Pinch ends together to seal. Spray lightly with cooking spray; cover with plastic wrap. Let rise in warm place 1 hour or until doubled in size.

Meanwhile, place 6 eggs in single layer in saucepan. Add enough water to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat; let stand 10 min. Drain eggs; immediately place in bowl of ice water. Let stand until eggs are completely cooled, changing water as necessary.

Bring 2 cups water to boil; stir in vinegar. Add to drink mix in medium bowl; stir until dissolved. Add cooked eggs; let stand 5 min. or until tinted to desired shade, turning eggs occasionally. Use tongs to transfer colored eggs to paper towel-covered baking sheet. Let stand until dry.

Heat oven to 350°F. Separate dough ropes to make 6 evenly spaced holes, each large enough to hold 1 hard-cooked egg as shown in photo. Place hard-cooked eggs in holes, pressing gently into dough to secure.

Beat remaining egg until blended; brush onto dough. Sprinkle with cinnamon sugar.

Bake 30 to 35 min. or until bread is golden brown. Cool 10 min. Transfer to wire rack; cool completely.

Melt chocolate as directed on package; drizzle over bread. Sprinkle with nuts.