Prepare the Yeast Mixture: In a large bowl, combine ½ cup (120 ml) of warm milk with 1 tablespoon of sugar. Sprinkle 2 tablespoons (20 g) of active dry yeast over the milk. Let it sit for about 5-10 minutes, or until the mixture becomes frothy and bubbly.

Mix the Dough Ingredients: In a separate bowl, mix 8 cups (1 kg) of flour with ½ cup (100 g) of sugar, 1 teaspoon of salt, and the zest of 1 lemon (if using). Create a well or hole in the center of the dry ingredients. Add 4 beaten eggs, 2 tablespoons (30 g) of melted butter or margarine, and 1 teaspoon of vanilla extract.

Combine and Knead the Dough: Pour the frothy yeast mixture into the well you made in the flour mixture. Stir until well combined. Turn the dough out onto a floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook. If the dough is too sticky, sprinkle a little more flour as needed.

First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare for Shaping: Once risen, punch down the dough and divide it into three equal portions. Shape each portion into a ball and let them rise again for about 30 minutes, covered with a towel.

Preheat Oven: Preheat your oven to 400°F (200°C).

Roll and Fill the Dough: On a floured surface, roll each dough ball into a rectangular sheet about ½ cm thick. You can choose up to two different fillings, such as fruit jam or Nutella. Spread your chosen filling evenly over each sheet, then roll each sheet up tightly into a log.

Shape the Loaf: Place the filled rolls on a greased baking sheet lined with parchment paper. For a decorative touch, you can braid the rolls. Position the three rolls side by side on the sheet, and carefully braid them together, pinching and tucking the ends under to secure.

Second Rise and Glaze: Brush the top of the dough with 1-2 beaten egg yolks, and sprinkle with a little sugar. Allow the dough to rise for an additional 20 minutes.

Bake the Bread: Bake in the preheated oven for 30-40 minutes, or until the Milibrod is golden brown and sounds hollow when tapped.

Cool and Serve: Remove from the oven and let it cool completely on a wire rack. Slice and enjoy with a glass of milk or your favorite beverage. 🥛😋