For the Easter Bread Dough:

• In a small bowl combine dry yeast, 1/2 cup of the milk and 1 tbsp sugar. Cover and set a side for 10 minutes. In a large bowl, sift flour and add in salt.Set a side.
• In a bowl (you can use a stand mixer) whisk together sugar and eggs, until sugar is dissolved. Add vanilla and then milk. Add in yeast and milk mixture and whisk to combine. Add 1/2 of the flour and mix until well combined.
• At this time you can add the lemon juice, orange zest and lemon zest. 
• Gradually add the rest of the flour, mixing just until combined (I use my Kitchen Aid Stand Mixer with the dough hook of speed 4-6). 
• Dough should be soft and sticky. 
• Transfer the dough to a working surface and start kneading, slowly adding the softened butter with hands. Mix the butter in completely.
• Transfer dough to a large greased and floured bowl and cover with plastic wrap. Let the dough rise at a warm place, until it doubles its size. This may take between 2-3 hours, depending on the temperature, humidity and types of ingredients used.
• Prepare the egg wash for brushing the bread by whisking together 1 egg yolk, 2 tbsp milk. Keep in the fridge.
• Preheat oven to 350F. 

  Divide the dough into 4 balls.
• Cut each ball in half, then roll ropes and braid them together, leaving a spot in the middle to place the egg. Place eggs in the middle. Transfer the breads to a baking sheet and cover with plastic wrap, let them rise for 30-45 minutes, until they double their size.
• Brush with egg wash and sprinkle with sugar or sprinkles.
• Bake for 25-30 minutes, until toothpick inserted comes out clean and the top are golden. Let the breads cool at room temperature and store wrapped in plastic wrap in the fridge for op to 1 week.