Combine the yeast, sugar, and warm milk in a bowl. Let sit for 5 minutes until frothy.

In a large bowl, whisk the flour and salt. Create a well, add the yeast mixture, egg yolk, and melted butter. Mix to form dough, then knead for 8-10 minutes.

Grease a bowl with oil, add dough, cover, and let proof for 1 hour until doubled.

Cream together unsalted butter and sugar for the filling. Add the egg, almond flour, and cognac. Blend until smooth.

Roll out the dough into a rectangle, spread filling, and sprinkle cranberries, pecans, and orange zest.

Roll the dough into a log, cut it in half, twist, and shape into a ring. Pinch the ends to seal.

Let the shaped dough proof for 30 minutes, then brush with beaten egg.

Bake at 375°F for 30 minutes until golden brown. Cool on a rack.

Dust the cooled couronne with powdered sugar before serving.