Warm the milk to about 110°F and stir in 1 tablespoon of sugar. Sprinkle the yeast over the milk and let bloom for 5–10 minutes until foamy.

In a large bowl, whisk together 2 1/4 cups flour, remaining sugar, salt, and citrus zest. Whisk the eggs, melted butter, and vanilla into the foamy yeast mixture, then pour into the dry ingredients. Stir until a shaggy dough forms.

Turn dough onto a floured surface and knead, adding up to 1 3/4 cups more flour as needed, until the dough is smooth and elastic — about 8 minutes.

Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot until doubled, about 1–1 1/2 hours.

Punch down the dough and roll it into a large rectangle (about 12 by 16 inches). Spread the softened filling butter evenly, then sprinkle the brown sugar, cinnamon, and nuts.

Tightly roll the dough into a log along the long side, seam down. Shape into a ring and pinch the ends together to seal.

Place on a parchment-lined baking sheet and cover to rise another 30–45 minutes.

Preheat oven to 350°F (175°C). Brush the ring with an egg wash for a beautiful golden sheen.

Bake 20–25 minutes until deep golden and hollow-sounding when tapped.

Let cool slightly on a wire rack. Whisk powdered sugar with milk or lemon juice to your preferred glaze consistency and drizzle generously.

For a festive finish, sprinkle colored sanding sugar in stripes of purple, green, and gold, or leave plain for a simple indulgent dessert.