In a small saucepan, heat the milk over low heat until warm (about 110°F). Stir in the yeast and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the eggs, softened butter, vanilla extract, and the yeast mixture.

Using a wooden spoon, mix the ingredients until a dough begins to form. Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Once the dough has risen, punch it down and divide it into three equal parts. Roll each part into long ropes (about 12 inches long) and braid them together to form a loaf.

Place the braided loaf onto the prepared baking sheet. If using, tuck colored eggs into the braid.

Allow the loaf to rise for an additional 30 minutes on the baking sheet, covered with a kitchen towel.

Bake in the preheated oven for 25-30 minutes, or until golden brown.

Let it cool on a wire rack before slicing and serving.