Activate the Yeast:
In a small bowl, dissolve the yeast in the warm milk with 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy.

Make the Dough:
In a large bowl, mix flour, sugar, and salt.
Add the yeast mixture, softened butter, eggs, vanilla extract, and lemon zest. Mix until combined.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. (If using a stand mixer, knead for about 5 minutes with a dough hook.)
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 ½ to 2 hours, or until doubled in size.

Shape & Braid the Bread:
Once risen, punch down the dough and divide it into three equal parts.
Roll each piece into a long rope (about 16 inches long).
Braid the three ropes together and shape into a circle or wreath on a baking sheet lined with parchment paper.
Gently nestle the dyed raw eggs into the dough, spacing them evenly.

Final Rise & Bake:
Cover the braided dough loosely with a towel and let it rise for another 30-45 minutes.
Preheat oven to 350°F (175°C).
Brush the dough with milk and sprinkle with festive sprinkles if using.
Bake for 25-30 minutes, or until golden brown.