In a large mixing bowl, whisk together flour, sugar, and yeast. Warm milk and melt butter together over low heat. Mix the warm liquid into the dry ingredients, followed by adding eggs, vanilla extract, almond extract, and citrus zest. Stir until a sticky dough forms, then knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, turning to coat. Cover with a towel and let rise in a warm area for about 1-2 hours until doubled in size.

Punch the risen dough gently, divide it into three equal parts. Roll each into long ropes about 12-14 inches. Braid the ropes together and pinch the ends.

Transfer the braided dough onto a parchment-lined baking sheet. Cover loosely with a towel and let rise again for 30-45 minutes until puffy.

Preheat oven to 350°F (175°C) while the dough rises. Bake for 25-30 minutes until golden brown and sounds hollow when tapped.

If using dyed eggs, nestle them into the braid before baking. After baking, cool slightly and sprinkle with coarse sugar or sprinkles.