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.