• Activate the Yeast: In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until frothy.

Make the Dough:

• Combine the flour, remaining sugar, and salt in a large mixing bowl or stand mixer.
• Add the yeast mixture, eggs, softened butter, vanilla extract, and lemon zest (if using). Mix until a dough forms.
• Knead the dough on a floured surface (or with a dough hook in a stand mixer) for 8-10 minutes until smooth and elastic. If using raisins, currants, or candied peel, knead them in at the end.

First Rise:

• Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Shape the Bread:

• Punch down the dough and divide it into 3 equal pieces. Roll each piece into a long rope (about 20 inches long).
• Braid the ropes together, tucking the ends under to seal. Alternatively, shape the dough into a round loaf or wreath.
• Transfer the braided dough to a parchment-lined baking sheet. Gently press the dyed Easter eggs into the braids or around the wreath.

Second Rise:

• Cover the shaped dough with a kitchen towel and let it rise for another 30-45 minutes, or until puffy.
• Preheat your oven to 350°F (175°C).

Bake:

• Brush the dough with the egg wash and sprinkle with pearl sugar or sprinkles if desired.
• Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom. If the bread browns too quickly, cover it loosely with foil.

Cool and Serve:

• Let the bread cool on a wire rack before serving. The eggs can be removed and eaten separately or left as decoration.