Instructions

1. Preheat the oven to 350°F (180°C).
2. Line a baking sheet with parchment paper and set it aside.
3. Melt the butter in a sauce pan over low heat then set it aside to cool to lukewarm.
4. Into a large bowl, add the flour, sugar, baking powder, salt, and lemon zest. Whisk to combine.
5. Add in the cooled melted butter, milk and 2 of the eggs, and use a spatula to combine the ingredients together.
6. Turn the mixture out onto a lightly floured work surface and gently knead it until it comes together. If the dough is still too dry, add a small splash of milk until it holds together.
7. Shape the dough into a roll about 2-inches (5 cm) thick in diameter and then form it into a ring, pinching the ends together to close it.
8. Make an egg wash with the last egg and 1 Tablespoon of water.
9. Brush the top of the pastry ring with the egg wash. Use a sharp knife to make a few shallow, diagonal  cuts into the surface of the ring.
10. Transfer the pastry ring to the parchment-lined baking sheet and decorate with sprinkles (if using).
11. Bake the pastry ring for 30-35 minutes, until it is golden. The pastry ring will double in size as it bakes.
12. Cool the pastry ring on the baking sheet set on a cooling rack for 10 minutes, then transfer the pastry ring to the cooling rack to finish cooling completely.