Prepare all ingredients:

Dilute the yeast in 2 tablespoons lukewarm water.

Pour the flour...

...diluted yeast...

...sugar...

...salt, lemon zests, orange flower water and cognac in the bowl of mixer.

Begin to knead using hook...

...and add eggs...

...and softened butter cut in pieces.

The dough must gather in a ball around the hook.

Form a ball.

Sprinkle the surface of dough with flour...

...and cover with a clean cloth and leave to prove 2 hours in warm room.

After one hour...

...Place the ball of dough on a slighly greased pastry sheet in a crown shape.

Cover and leave to prove 1 hour at room temperature.

Glaze the surface of the crown using eggwash.

Using scissors, mark the dough at regular spaces.

Bake in hot oven at 210°C...

...and leave to cook for 40 minutes.

When finished, remove the crown from the oven and leave to cool on a wire rack.

Spread a thin coat of blond apricot coating...

...and decorate with diced candied fruits...

...and grain sugar.