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1. In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
2. In a large mixing bowl, whisk together the flour, salt, mahleb (if using), cinnamon, and nutmeg. Make a well in the center of the dry ingredients.
3. In a separate bowl, beat together the eggs and melted butter. Add the frothy yeast mixture and the citrus zests (orange and lemon) to the egg mixture, stirring to combine.
4. Pour the wet ingredients into the well of the dry ingredients. Using a wooden spoon or spatula, mix until a shaggy dough forms. It may be sticky at this point.
5. Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed, but be careful not to add too much.
6. Form the dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
7. Let the dough rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size.
8. Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface.
9. Divide the dough into three equal pieces. Roll each piece into a long rope, about 12-14 inches in length. The ropes should be thick enough to hold their shape but not too thick that they won’t bake through.
10. To form the braid, lay the three ropes side by side on the floured surface. Pinch the tops together to secure them. Braid the ropes together, starting from the top and working your way down. Pinch the ends together to seal the braid.
11. Carefully transfer the braided loaf to a greased baking sheet lined with parchment paper. Shape it into a circle, tucking the ends under to form a wreath shape.
12. Cover the braided loaf with a kitchen towel and let it rise again for about 30-45 minutes, or until it has puffed up noticeably.
13. Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
14. In a small bowl, beat the additional egg to create an egg wash. Brush the top of the braided loaf with the egg wash, ensuring even coverage.

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