Dissolve the yeast in a little milk and mix with a little flour until it is not very firm. You don`t add sugar or salt to make it rise faster. Cover and let rest in a warm place.
In the meantime, sieve the flour, make a well in the middle and add a pinch of salt. Beat the 3 eggs with the sugar, the rest of the milk, the vanilla (or the lemon peel) on the hotplate over very low heat (level 1) or in a water bath until frothy.
When the yeast porridge has doubled in volume (approx. 15 minutes), it is placed in the flour trough. Add the egg mixture. Knead everything into a dough (you can also add 1 tablespoon of fruit schnapps, then you need a little more flour) and keep dipping your hands in the melted butter until it is used up. Cover the dough and let it rest in a warm place until it has tripled its volume (approx. 2 - 2.5 hours).
Shape it into 3 equal pieces and braid them into a braid. Grease a mold and put the braid in it (take into account the space required to rise). Let rest for another hour. Brush with beaten egg at the end, decorate with walnuts and / or almonds and sprinkle with sugar.
Bake on the bottom rack at 180 ° C for 20 minutes only with bottom heat. Then turn on the top heat and finish baking (chopsticks test). The Easter bread can get a little darker from above.
You can also make an Easter roll out of the dough. For the filling then boil the crumbled walnuts in a little milk for a few minutes and add sugar and cinnamon.
Roll out the dough into an approx. 1 cm thick rectangle, sprinkle with cocoa and cover with the filling. Wrap it into a roll and continue like the braid.
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