Apricot brioche

1) Mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough.
2) Add the butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly greased bowl and leave in the fridge overnight.
3) Divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls.
4) Place the balls on a greased baking tray and leave for 3 hrs to prove until doubled in size.
5) Heat oven to 200C/fan 180C/gas 6. Brush with beaten egg and bake for 20 mins or until golden and the buns sound hollow when tapped underneath.
6) Cool on a wire rack.