Prepare the yeast: Warm the milk until slightly warm (like a warm hug), stir in 2 tsp sugar and yeast. Let sit 5–10 minutes until bubbly.
Mix dough: In a large bowl, combine flour, sugar, and salt. Make a well in the center and add eggs, butter, vanilla, lemon zest, and yeast mixture. Mix until a sticky dough forms.
Knead dough: Knead for 8–10 minutes on a floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
Divide and braid: Punch down dough, divide into six equal strands. Roll into ropes and braid. Tuck ends underneath and place on a parchment-lined baking sheet. Cover and let rise 30–45 minutes.
Brush and bake: Preheat oven to 350°F (175°C). Brush the loaf with beaten egg, sprinkle optional almonds or pearl sugar. Bake 30–35 minutes until golden. If browning too fast, cover with foil.
Cool: Let the loaf cool on a wire rack before slicing. Enjoy with butter, jam, or on its own.
