1. Activate the Yeast:

In a small bowl, stir together the warm water (about 110°F) and the active dry yeast.

Let the mixture stand until it is foamy, about 5 minutes. This indicates that the yeast is alive and active.

2. Combine Wet Ingredients:

In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if kneading by hand), combine the yeast mixture, warm milk, granulated sugar, melted butter, and 2 of the beaten eggs.

Beat on medium-low speed until combined, about 30 seconds.

3. Add Flour and Salt:

Add the all-purpose flour and salt to the wet ingredients.

Mix with a spatula until a shaggy dough forms.

4. Knead the Dough:

Return the bowl to the mixer. Increase the speed to medium and beat until the dough is smooth, elastic, and tacky, about 5 minutes. The dough should pull away from the sides of the bowl.

If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.

5. First Rise:

Transfer the dough to a large bowl that has been lightly greased with nonstick cooking spray.

Cover the bowl with plastic wrap. Let the dough rise at warm room temperature until it is doubled in size, 1 to 1 ½ hours.

6. Shape the Dough: Turn the dough out onto a lightly floured surface.

Divide the dough into 3 equal portions (about 12 ounces each).

Roll each of the portions into an 18- to 20-inch long rope.

Braid the three ropes together, starting from one end and working your way to the other.

Pinch the ends of the braid to seal them. Tuck them underneath the loaf.

7. Prepare for Second Rise:

Transfer the braided loaf to a parchment-lined baking sheet.

If you’re using dyed eggs, tuck them into the braid, spacing them evenly apart.

Cover the loaf loosely with plastic wrap.

8. Second Rise:

Let the loaf rise at warm room temperature until it has puffed, 30 to 45 minutes.

9. Preheat Oven:

During the last 30 minutes of proofing (rising), preheat the oven to 350°F (175°C).

10. Egg Wash: Uncover the loaf.

Lightly brush the loaf with the remaining beaten egg. This will give the bread a golden-brown color and a shiny crust.

11. Bake:

Bake the loaf until it is golden brown, 28 to 32 minutes.

12. Cool: Slide the loaf and the parchment paper onto a wire rack to cool completely, about 1 ½ hours.

13. Make the Glaze:

While the bread is cooling, make the glaze.

In a medium bowl, whisk together the powdered sugar and 2 tablespoons of whole milk until smooth.

Add a touch more milk, if needed, to make a smooth, pourable glaze. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.

14. Glaze and Decorate: Drizzle the glaze over the cooled loaf.

Decorate with rainbow sprinkles, if desired.

Serve and enjoy!