Grandma’s Easter Bread

1: In a bowl of a stand mixer fitted with the paddle attachment, combine the yeast, warmed milk, salt, butter, sugar, vanilla, lemon zest, and 2 eggs. Mix on medium speed until combined.

2: Switch to the dough hook attachment. Add 1.75 cups flour and mix, incorporating the flour into the egg mixture. Gradually add more flour, a little at a time, until the dough is no longer sticky.

3: Turn the dough onto a lightly floured work surface and knead for 1 to 2 minutes. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.

4: Punch down the dough and divide into 12 equal pieces. Roll each piece into a 14-inch long and 1-inch wide rope. Twist two ropes together and form into a circle.

5: Place the wreaths on a parchment-lined baking sheet. Cover with plastic wrap, let rise until doubled, about 1 hour.

6: Preheat the oven to 350°F (180°C). Whisk together the remaining egg and water for the egg wash.

7: Brush the risen wreaths with the egg wash, sprinkle with sprinkles, and place a dyed egg in the center of each wreath.

8: Bake for 20 to 25 minutes, or until golden brown.