In a large bowl, mix together two cups of all-purpose flour, granulated sugar, rapid rise instant yeast, and the zests of lemon and orange until evenly incorporated.

Gently heat the whole milk and butter together until warm, about 110°F. Whisk in the eggs and vanilla extract.

Pour the warm liquid into the dry ingredients, stirring to create a thick batter.

Gradually add the remaining flour, kneading the dough by hand or with a stand mixer until smooth and elastic.

Let the dough rest for 15 minutes in a warm place.

Divide the dough into 8 equal pieces and roll each into an 11-inch rope.

Take two ropes and gently braid them together, forming a ring.

Place the braided dough on a baking sheet, cover with a clean cloth, and let it rise until puffy, about 30-60 minutes.

Preheat your oven to 375°F. Brush the dough with egg wash, add the uncooked dyed Easter eggs, sprinkle with colorful sprinkles, and bake for 20 minutes.