In a small bowl, combine 2 teaspoons of active dry yeast with 1 tablespoon of granulated sugar and 1/2 cup of warm milk. Let the mixture rest for about 5 minutes until foamy.

In a large bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Gradually add the yeast mixture and 1 egg yolk. Mix on medium speed for 5 minutes until a soft dough forms.

Lightly grease a bowl with oil, transfer the dough into it, and cover. Let it rise for about 1 hour until doubled in size.

Prepare the frangipane filling by creaming together 4 tablespoons of softened unsalted butter and 1/2 cup of granulated sugar until fluffy. Add 1 egg, 1 cup of almond flour, and a splash of cognac, mixing until combined.

Punch down the risen dough, roll it into a rectangle, and spread the frangipane filling. Sprinkle 1 cup of dried cranberries and 1 cup of chopped pecans on top. Roll tightly into a log.

Cut the rolled dough down the middle to create two long pieces. Twist these pieces together and seal the ends to create a circular shape.

Place on a baking sheet, cover, and let it rise for another 40 minutes. Preheat your oven to 375°F (190°C).

Brush the surface with a beaten egg for a shiny finish. Bake for about 30 minutes until golden brown.

Once baked, let it cool on a wire rack. Dust with powdered sugar before serving.