Warm the milk until just warm to the touch.

In a small bowl, combine warm milk, 1 tablespoon sugar, 50g (about 1/3 cup) flour, and yeast. Let sit 10–15 minutes until foamy.

In a separate bowl, mix remaining flour and butter until combined.

In another bowl, whisk together remaining sugar, eggs, milk, salt, vanilla, and lemon zest.

Make a well in the flour mixture and add the yeast mixture and wet ingredients. Mix until a dough forms.

Transfer to a floured surface and knead until smooth and springy.

Grease a bowl with butter, add dough, cover, and let rise for about 60 minutes.

Punch down dough and divide into 3 equal pieces. Roll into ropes and braid. Shape into a wreath.

Place a ramekin in the center to hold the shape.

Cover and let rise for 45 minutes.

Preheat oven to 350°F.

Mix egg yolk and water and brush over dough. Sprinkle with sugar.

Bake for about 25 minutes, or until golden brown. Do not overbake.

Cool slightly before removing ramekin and serving.