In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until foamy. This step activates the yeast, ensuring your bread rises properly.

In a large mixing bowl or stand mixer, combine the flour, remaining sugar, salt, orange zest, and lemon zest. Mix well to evenly distribute the dry ingredients.

Add the melted butter, eggs, vanilla extract, and the activated yeast mixture to the dry ingredients. Mix on low speed until the dough starts to come together.

Knead the dough for about 8-10 minutes on medium speed, or until it is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for the same amount of time.

Shape the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Once the dough has risen, punch it down to release the air. Divide the dough into three equal pieces.

Roll each piece into a long rope, about 12-14 inches long. Braid the three ropes together, pinching the ends to seal.

Place the braided dough onto a parchment-lined baking sheet. Gently press the colored eggs into the braid, spacing them evenly.

Cover the bread with a towel and let it rise again for about 30 minutes, until puffy.

Preheat the oven to 350°F (175°C).

Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom. An internal temperature of 190°F (88°C) indicates it’s done.

Remove from the oven and let it cool on a cooling rack.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to achieve your desired glaze consistency.

Once the bread has cooled, drizzle the glaze over the top for added sweetness and shine.