In a medium bowl, gently warm 1 cup of milk until just warm to the touch—about 110°F (43°C). Sprinkle 2 teaspoons of active yeast and 2 tablespoons of sugar over the milk. Let sit for 5-10 minutes until frothy.

Combine the frothy yeast mixture with 2 beaten eggs, 4 tablespoons of melted butter, and the zest of 1 orange in a large mixing bowl. Stir in 1 teaspoon of vanilla extract, then gradually add 4 cups of all-purpose flour and 1 teaspoon of salt. Mix until a soft dough forms.

Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

Shape the dough into a ball, place it in a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, about 1-2 hours.

Once risen, punch the dough down, divide into three pieces, roll into strands, and braid together. Shape into a circular loaf if desired.

Place the braided bread on a parchment-lined baking sheet, cover with a towel, and let rise again for about 30 minutes.

Preheat oven to 350°F (175°C) and bake the risen bread for 20-25 minutes until golden brown and hollow-sounding when tapped.

Let the bread cool on a wire rack for about 5-10 minutes before glazing.

Whisk together 1 cup of powdered sugar and 2-3 tablespoons of milk until smooth. Drizzle over the cooled bread and add colorful sprinkles if desired.