Prepare the yeast mixture by combining active dry yeast, granulated sugar, and warm milk. Let it rest for 5 minutes until frothy.

Make the dough by mixing flour and salt in a stand mixer, then add the yeast mixture, melted butter, and egg yolks. Mix until smooth.

Transfer the dough to an oiled bowl, cover, and let it rise for about 1 hour until doubled in size.

Prepare the almond cream filling by creaming softened butter and sugar, then mix in egg, almond flour, cognac, and cornstarch.

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

Shape the couronne by rolling the dough into a log, twisting it, and forming a ring, sealing the ends.

Let the braided couronne rise on a baking sheet for 30 minutes until puffy.

Bake at 375°F (190°C) for about 30 minutes until golden brown and hollow sounding.

Cool the couronne on a wire rack and dust with powdered sugar before serving.