This Easter Bread combines the art of bread making with the tradition of decorative eggs. The process involves making a sweet, enriched dough, braiding it into a festive wreath, and incorporating dyed eggs before baking. While it requires some patience for the rising periods, the techniques are straightforward and the result is truly special.

1. Step 1: Activate the yeast

   In a small bowl, combine the warm milk (110°F) and 1 teaspoon of the sugar. Sprinkle the yeast over the top and let sit for 5-10 minutes until foamy. If the mixture doesn't foam, your yeast may be inactive and you'll need to start over with fresh yeast.

2. Step 2: Mix dry ingredients

   In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the flour, remaining sugar, salt, and lemon zest. Mix briefly to combine.

3. Step 3: Form the dough

   Add the activated yeast mixture, melted butter, 2 eggs, and vanilla extract to the dry ingredients. Mix on low speed until the dough comes together, then increase to medium speed and knead for 5-7 minutes until smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly tacky. If kneading by hand, turn onto a floured surface and knead for 8-10 minutes.

4. Step 4: First rise

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

5. Step 5: Dye the eggs

   While the dough is rising, prepare your eggs. Fill several small bowls with water, a splash of vinegar, and different food colorings. Gently place the raw eggs in the dye baths and let them sit for 5-10 minutes, turning occasionally, until they reach your desired color intensity. Remove and let dry on a paper towel.

6. Step 6: Divide and shape dough

   Once the dough has doubled in size, punch it down gently and turn it out onto a lightly floured surface. Divide the dough into 3 equal pieces and roll each piece into a rope about 24 inches long.

7. Step 7: Braid into a wreath

   Braid the three ropes together, then bring the ends together to form a wreath shape, pinching the ends to seal. Place the braided wreath on a parchment-lined baking sheet.

8. Step 8: Add eggs and second rise

   Gently nestle the dyed eggs into the braided dough, spacing them evenly around the wreath. Cover loosely with a kitchen towel and let rise for another 30 minutes until slightly puffy.

9. Step 9: Prepare for baking

   Preheat your oven to 350°F. When the dough has finished its second rise, brush the surface gently with the egg wash, being careful not to brush the dyed eggs. Sprinkle with pearl sugar or sprinkles if using.

10. Step 10: Bake until golden

    Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the bread is browning too quickly, cover loosely with aluminum foil.

11. Step 11: Cool and serve

    Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The eggs will be fully cooked but are primarily for decoration. If you plan to eat them, consume the bread within 2 days and keep refrigerated.

This bread is best enjoyed the day it's made but will keep for 2-3 days in an airtight container. The eggs are edible if consumed within 2 days and kept refrigerated. For a variation, try adding 1/2 cup of golden raisins or dried cranberries to the dough, or flavor with anise or orange zest instead of lemon.