Warm the milk in the microwave for 45-60 seconds until just warm, not hot.  Add in the yeast and stir.  Set aside. 

2.  Using an electric mixer, beat together the softened butter and 2 cups of the flour on medium speed until the mixture resembles a sandy texture.  Then one at a time, beat in the 3 eggs.  Slowly add in the milk/yeast mixture and sugar until combined.  Add in the anise extract, vanilla extract, and lemon juice.

3.  Using the dough hook, add in the rest (3-4 cups) of the flour, 1/2 cup at a time, until the dough is stiff, and no longer sticky (however, it will be slightly tacky.) Knead dough in the mixer until smooth.

4.  Place the dough in a well-oiled bowl, cover with a warm towel , and let rise in a warm place until at least doubled in size (about 1 - 1 1/2 hours). 

5.  Once fully risen, punch down the dough with your fist.  Divide the dough into 2 equal portions.  On a well-floured surface, roll each portion into a 24 inch long strip.  Take the two strips, pinch one of the ends together, twist to form a braid, pinch the other end together , and loop into a circle.  

6.  Place a dyed egg into each of the criss-crossed areas of dough.  Place the dough on a baking sheet lined with parchment paper.  Brush the tops of the dough with the melted butter.  Cover with a warm towel to rise again for another hour. 

7.  Preheat the oven to 350 degrees F.  Bake for 25-30 minutes, or until golden brown.  Let bread sit on the baking sheet for 5 minutes, then remove and place on a cooling rack until completely cooled.

8.  Once completely cooled, make the glaze.  Whisk together the powdered sugar and milk until smooth and creamy.  Add in more milk if consistency is too thick.  Brush or pour the glaze onto the top and sides of the bread, and sprinkle on the rainbow nonpareils.  

**We never eat the eggs, so we stored our leftover bread wrapped in foil or in an airtight container.  If you are going to eat the eggs, wrap bread and store in the refrigerator.