In a large bowl of a stand mixer, fit the dough hook attachment and combine flour, sugar, instant yeast, and salt.
In another small bowl, whisk together warm milk, eggs, egg yolk, lemon zest and vanilla with almond extract. With mixer on low speed, gradually add milk mixture to flour mixture, beating just until combined.
Start the stand mixer on low speed and gradually add liquid mixture to the flour mixture. Beat just until combined.
Reduce the speed on medium and add room temperature butter; approximately 1 tablespoon at a time. Beat until well combined, after each addition and the dough is smooth and elastic (about 3 -5 minutes). Add walnuts and combine.
Next, butter another large bowl with room temperature butter. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until it doubles in size. It will take about 1 hour. Knead the dough 5 times with your hands and shape into a ball; return to greased bowl. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 °F (177 °C).
On the flour dusted surface, knead the dough 4-6 times with your hands and shape into a ball. Return to the greased bowl and cover with plastic wrap. Refrigerate overnight.
Next day, remove the dough from the refrigerator and let it stand for 1 hour on the kitchen counter. Preheat oven to 350 °F (177 °C), butter 8×4-inch loaf pan and line the pan with parchment paper.