In a microwave-safe bowl, heat milk in microwave for 45-50 seconds on full power just until warm; stir in yeast and 1 tsp. granulated sugar; set aside.
In bowl of electric mixer, combine softened butter and 2 cups of the flour on medium speed.
One at a time, beat in all 3 eggs. Slowly add reserved yeast mixture, granulated sugar, and salt, beating until combined; add vanilla, lemon juice, and zest.
Using the dough hook, add remainder of the flour, ½ cup at a time, until the dough is stiff and not longer sticky, but still slightly tacky to the touch. Knead dough in mixer until smooth.
Place dough into a well-oiled bowl and cover with a lightweight towel; let dough rise in a warm place until doubled in size, approximately 1 – 1 ½ hours. (If dough has been refrigerated at this point, it may take 2 – 2 ½ hours for dough to rise until doubled in size.)
Punch dough down, then divide into half then divide each half into 3 equal portions. Using lightly floured hands and work surface, roll each portion of the dough into a 16”-long-rope with tapered ends. (If dough wants to pull back at this point, simply cover dough and let rest for 10 minutes to allow dough to relax a bit.)
Divide dough into 12-15 equal portions, rolling each portion into a long rope.
Gently twist each rope, forming a circle and pinching ends together, placing each rope onto greased parchment paper placed onto baking sheets.
Let nests rise a bit in a warm place; then gently nestle a dyed egg into the center of each one; brush each bread nest with a bit of melted butter.
Bake nests, uncovered, on center racks in preheated 350 degree F. oven for 15-20 minutes, or until golden brown; let cool on cooling racks. Brush nests with melted butter instead of glaze for a beautiful, simplistic look.
(I often create one braid with half of the dough and then 6-8 nests with the remaining half so I can have some of each.)
Notes
(I often create one braid with half of the dough and then 6-8 nests with the remaining half so I can have some of each.) www.ChefAlli.com