A combination of the filling from a Galette de Rois, and the breading from a Couronne.
Ingredients
For the dough
2 cups bread flour
1 tsp salt
7g (1/3 oz) instant yeast (usually 1 packet)
3½ tbsp unsalted butter, softened
3½ fl oz milk (slightly less than ½ cup, 0.44 cups)
1 egg, lightly beaten
For the filling
7 tbsp unsalted butter, softened
½ cup sugar
1 large egg, plus 1 yolk, at room temperature
½ cup ground almonds
¼ cup flaked almonds
1 tsp almond extract
Glaze
1 cup icing sugar
1/8 tsp Almond Extract
25g/1oz flaked almonds
Instructions
Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough.
Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.
While the dough is rising, make the filling. Beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy.
In a small bowl, beat the egg with the egg yolk until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture.
When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Cover the bowl with cling film and chill in the fridge for 15-20 minutes.
Lightly grease 9in pie dish.
Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown).
Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to pie dish for baking.
Place pie dish inside a clean plastic bag and leave to prove for 30-45 minutes, or until dough springs back quickly if you prod it lightly with your finer. Meanwhile, heat the oven to 350°. If you don't have a clean bag, you can use plastic wrap to cover the pie dish. Make sure to seal the edges, but place the plastic wrap loosely so that it doesn't prevent the dough from rising as it proves.
Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack.
Mix the icing sugar with enough water to make a thin icing, add in the almond extract, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before serving.