Step 1

Place 2 cups all-purpose flour and ¼ cup sugar in the bowl of a stand mixer (KitchenAid or similar). Or in a large bowl if kneading by hand.

Step 2

Add 1 ½ teaspoons instant dry yeast and mix. If using active-dry or fresh yeast, see Notes below.

Step 3

Incorporate ¼ cup lukewarm whole milk, ½ tablespoon liquid honey, 1 egg, ½ teaspoon vanilla extract and ½ teaspoon lemon zest. Start kneading and add ½ teaspoon salt. Continue to knead for 2-3 minutes until all the ingredients are integrated.

Step 4

Add ¼ cup unsalted butter, soft and in pieces, one at a time, and continue kneading until a smooth and soft dough is formed. It is very elastic and barely sticks to the fingers.

Step 5

Form a ball, cover with a kitchen towel, and let it rest for 15 minutes. Once the dough has relaxed, divide it into 8 parts, forming rough balls.

Step 6

Roll each piece to form a rope about 1 inch thick and 12 to 14 inches long. Braid two ropes of dough together, pinch the ends, and then loop into a circle. Join the two strips at one end and twist them, making a sort of braid. Form a circle with the braid and join the other end again. I recommend you test one and see that the length of the ropes is right to make a round braid with an egg that fits well in the center.

Step 7

Place on a greased baking sheet, cover, and let rise in a warm place for approximately 1 hour.

Step 8

In a small bowl, mix 1 egg, lightly beaten, with 1 tablespoon water.

Step 9

Brush the top of each braid and place 4 dyed eggs, one in the middle of each bread. See Notes below first.

Step 10

Sprinkle colorful nonpareil sprinkles on top if you want to. Not too much, just a hint of color. You can omit them.

Step 11

Bake for about 20 minutes, until it grows, turns golden brown, and sounds hollow when you tap the bottom with your fingertips. Don't overbake them. Let them cool on a wire rack and keep covered in an airtight plastic bag (Ziploc-style) or container to prevent drying. They can be frozen without the eggs.