In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.

1. In a large bowl, whisk together flour, remaining sugar, and salt.
2. Add eggs, orange juice, orange zest, and the yeast mixture. Stir until combined.
3. Knead in softened butter gradually until the dough becomes smooth and elastic, about 8–10 minutes by hand or 5 minutes in a stand mixer.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
5. Punch down the dough and shape into a loaf or braid. Place in a greased loaf pan or on a baking sheet.
6. Cover and let rise again for 45–60 minutes until puffy.
7. Preheat oven to 350°F (175°C). Brush the top with beaten egg.
8. Bake for 30–35 minutes, or until golden brown and cooked through (internal temp should reach 190°F/88°C).
9. Cool slightly before slicing. Drizzle with orange glaze if desired.