Instructions

• Mix the flour and salt in a big bowl so they’re spread out good. It’s the base for the dough you’re about to build.
• In a smaller bowl, stir together lemon zest, sugar, lukewarm milk, and yeast. Let it sit for around 5 minutes until bubbly and foam starts. That means your yeast is waking up.
• Add the beaten eggs and your butter to the yeast mix. Stir it up real smooth so everything gets combined nice and even.
• Slowly bring the wet stuff to the dry flour mixture, stirring as you go till you get a dough. Don’t be shy about using your hands here to help it form right.
• Knead the dough on a floured surface around 5 to 7 minutes till it feels smooth and kinda elastic. Then toss it into a greased bowl, cover with a damp cloth, and set it somewhere warm to let it rise. This part usually takes about an hour till it’s doubled.
• When your dough has risen, you shape it into a braid or a round loaf. Place it on parchment paper in a baking tray. Brush your egg wash on top to get that shiny golden crust. Bake for 25 to 30 minutes at 350 degrees Fahrenheit till golden brown. That natural release warmth coming out gives you that perfect tender pull when you slice in.