• In a small bowl add the milk and sprinkle the yeast on top, let sit 5-10 minutes, stir to combine.
• In the stand mixer whisk together the zest, sugar and flour, make a well in the middle and add the yeast mixture and vanilla, start to knead for 2-3 minutes, when well combined (if too dry add a bit more milk if too wet add a bit more flour) add the butter half at a time and the salt, knead for 5-6 minutes until the dough pulls away from the sides of the bowl and is compact and soft.
• Move the dough to a flat surface and form into a ball, place in a buttered bowl, cover with plastic wrap, place in a warm draft free area and let rise 1½-2 hours or until doubled in bulk.
• Move the dough to a lightly flour flat surface, divide into three parts, roll each part into a 16 inch / 41 cm long rope. Braid the three ropes, form into a circle and place on a parchment paper lined baking sheet. Cover and let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
• Pre-heat oven to 350F/180C.
• Brush the dough with milk, sprinkle with nonpareils (or you can leave those off and add a simple glaze once cool or dust with powdered sugar). Bake for 20-30 minutes or until baked through. Internal temperature will be 190F / 88C. Move to a wire rack to cool completely. Enjoy!

SIMPLE GLAZE

• In a small bowl add the sifted powdered sugar, milk and or juice, combine to your desired thickness. (less or more milk as needed).