• In an electric mixer with the dough hook put flour in the bowl.
• Add measured sugar to one side of the bowl and salt on the other side.
• Make a well in the middle and add the dry baker’s yeast and the warm water.
• Add the eggs and mix till it is all combined for 10 minutes and until the dough comes away from the side of the bowl.
• Scrap down the bowl and then cover with a tea towel in a warm place for 2 hours. The dough should be doubled in size.
• Line a 30cm spring-form tin with 3 layers of baking paper on the bottom and lightly spray the tin with cooking spray. This should allow the brioche to come out easily.
• Once dough has risen knead dough for about 5-10 minutes. Cut dough into 2 pieces one 250g and other 450g.
• Roll out smaller dough into a disc and lay on the bottom of the tin. Roll out the other dough into a rectangle about 25cmx40cm.
• Put crème patisserie onto dough and smooth out to the edges, then sprinkle chopped apricots and then roll into a log.
• Cut into 7 pieces and put into tin and then allow to rise for 40 minutes.
• Brush over with egg wash and cook in a 160C oven for about 50-60 mins or until a lovely golden colour.
• When you take the Brioche from the oven brush with apricot jam while still warm and make a white runny icing to decorate the top.

Crème patisserie

• In a large pot add milk and vanilla extract and bring to a simmer.
• While waiting for the milk to heat up mix the egg yolks and sugar.
• Whisk until it is thick and light in colour.
• Add the flour and corn flour and mix till combined.
• When milk is warm mix milk into egg mix and mix well than return back to the pot and on a medium heat stir the custard continuously with a whisk until thick.
• Put cooked crème patisserie into a clean bowl and cover with clean wrap to stop a skin forming and chill in the fridge.