Make the Dough:

• Add the flour to the bowl of your stand mixer. Mix in the yeast, butter, egg, salt and milk. It will make a soft dough. (A note – a kitchen scale makes baking more precise)
• Add the dough hook and knead for about 10 minutes or if you prefer knead by hand until you have a soft, silky dough.
• Place the dough in a greased bowl and cover to let rise for an hour or until doubled in size
• While the dough is rising, make the filling:
• Beat the butter, salt and sugar in the raw together until smooth.
• Cap the strawberries and slice
• Like a baking tray with parchment paper or silicone
• When the dough is done it’s first rise, turn it out onto a lightly floured counter
• Roll it out to a 13 x 10″ rectangle
• Add the sugar mixture and spread to just about the edges
• Place the pieces of strawberry, in rows to cover the surface.
• With the wide edge facing you, tightly roll the dough up like a jelly roll.
• Pinch the edge to close and roll it to seal.
• Cut the dough all the way through, keeping it intact for just a little bit at the top
• Twist the two pieces together, like a two part braid and then bring the ends together to form a circle (like a crown) pinch the two ends together gently to seal.
• Carefully place the dough on the prepared baking sheet, cover (I used a linen towel) and let rise until doubled in size. About 30 – 45 min
• Preheat oven to 400°
• Bake the couronne for 25 – 35 min until risen and golden brown. Turn halfway through baking
• Cool on a wire rack
• While the couronne is cooling heat the apricot jam with a splash of water. Using a pastry brush, brush the couronne with the jam to give it a nice shine.
• Mix the confectioner’s sugar and lemon juice to make an icing.  Drizzle it over the couronne
• Let fully cool before serving