Combine the warm milk and yeast in a bowl. Let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.

In a separate large bowl, combine the flour, granulated sugar, and salt. Add the yeast mixture, melted butter, eggs, vanilla extract, almond extract (if using), and lemon or orange zest to the dry ingredients. Mix everything until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic.

Place the kneaded dough in a lightly greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1–2 hours, or until it has doubled in size.

Once risen, gently punch down the dough. Divide it into portions and roll each portion into ropes. Braid the ropes into your desired festive shapes (e.g., wreaths, simple braids). If using, nestle the dyed raw eggs into the braids for decoration.

Carefully place the shaped dough on a parchment-lined baking sheet. Cover loosely and let it rise again for another 30–45 minutes, or until slightly puffy.

Preheat your oven to 350°F (175°C). In a small bowl, beat the remaining egg for the egg wash. Gently brush the surface of the risen dough with the beaten egg and then sprinkle with colored sprinkles.

Bake for 20–25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Keep an eye on it to prevent overbrowning.

Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving. If using decorative eggs, remove them before cutting.