In the bowl of a stand mixer, whisk together flour, salt, zest and sugar. Make a well and add the milk and yeast. Then add the egg. With the dough hook attachment, knead for 1 minute to combine.
Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends in the middle, repeating 4 times.
When the time has passed, add the butter in, a little at a time, on medium high speed with the dough hook. Knead just to combine. Then let dough rest for 10 minutes. Knead again for 5-6 minutes until smooth. Place the dough in a lightly greased bown and let rise for 1-2 hours.
On a floured surface, dive the dough into three parts. Roll each part into a rope. Twist each end and start to braid. Creat a long braid and wrap into a circular shape. Place on a parchment lined baking pan, cover and let rise until doubled.
Preheat oven to 375 degrees F. Add the dyed uncooked egg to your bread braid. Brush the bread with the egg wash, water and egg. Be careful not to brush the eggs. and sprinkle with sprinkles. Bake for 20 minutes or until golden brown.
