In a large mixing bowl, combine all-purpose flour, granulated sugar, and fine sea salt. In a separate bowl, whisk together warm milk, melted butter, eggs, vanilla extract, and lemon zest until smooth.

Turn the dough onto a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl, covering it with a damp cloth. Allow it to rise in a warm spot until it doubles in size, about 1 to 1.5 hours.

After the dough has risen, gently punch it down and divide it into three equal pieces. Roll each into a long rope about 12-14 inches long and braid them together, tucking in the colored eggs.

Transfer the braided dough to a parchment-lined baking sheet and cover with a kitchen towel. Let it rise for an additional 30 to 45 minutes.

Preheat the oven to 350°F (175°C) while the dough finishes rising.

Whisk together one egg yolk with a tablespoon of milk for the egg wash. Brush this over the braided dough and optionally sprinkle with colored sprinkles before baking.

Bake for about 25 minutes until golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack for at least 15 minutes before serving.