Mix flour with salt, yeast, butter, milk, and egg until a soft dough forms.
Knead dough on a floured surface for 6 minutes until smooth and prove for 1 hour.
Combine sugars, ground almonds, orange zest, and beaten egg into a thick paste.
Knead the marzipan paste until smooth, roll into a ball, and chill.
Roll the proven dough into a 33x25cm rectangle.
Spread a layer of mincemeat evenly over the dough surface.
Roll out marzipan to match the dough size and layer it over the mincemeat.
Roll the dough tightly, cut lengthways through the center, twist together, and form a ring.
Place on a lined tray and prove for a further 60 minutes.
Preheat the oven to 210°C.
Bake the crown for 25 minutes until golden and cool on a rack.
Sieve heated apricot jam and brush it over the warm bread to glaze.
Drizzle with thin sugar icing and sprinkle with pistachios and cherries before serving.