Combine flour, salt, yeast, butter, milk, and egg in a bowl to form a soft dough.
Knead the dough on a floured surface for 10-12 minutes until smooth.
Place dough in an oiled bowl, cover, and let rise for one hour until doubled.
Beat butter and sugar together, then mix in apricots, raisins, flour, walnuts, and orange zest.
Line a baking tray with parchment or silicone paper.
Roll dough into a 33x25cm rectangle, spread filling, and roll tightly like a Swiss roll.
Cut roll lengthways, twist into a rope, and join ends to form a circular crown.
Place in a plastic bag to prove for 30-45 minutes and preheat oven to 200°C.
Bake for 25-35 minutes until golden-brown and cool on a wire rack.
Glaze with warm sieved jam, drizzle with icing sugar mixture, and sprinkle with almonds.