Steps

• Wash the apricots well and gently peel them.
  Cut them into small pieces and put them in a small pot with the sugar, the juice, and the zest of the lemon.
  Cook until the sauce is soft and not too dense.
  Let it cool down.

• Dissolve the sugar in the hot water and let it cool.
  In the mixer bowl, combine the water with the yeast, add all the flour, then the eggs with the vanilla.
  Start kneading for at least 10 minutes.
  When the dough is formed and nicely bound, add the butter or margarine in three parts.
  Finally, when all the butter is absorbed and the dough is bound again, gradually add the melted and warm white chocolate. Continue kneading until the chocolate is completely absorbed.

  Let it rise at room temperature, covering with plastic wrap, until it doubles.
  Break the rise by kneading slightly with your hands and place, covered with plastic wrap, in the fridge overnight.

  Roll out the brioche dough and form a rectangle half a cm thick.
  Spread the apricot compote on half of the surface, up to 1 cm from the outer edges.
  Fold it in half. Cut rectangles of 1 x 4 inches and seal the edges well.
  Roll each strip on itself and then form a ring. Place on a baking tray lined with parchment paper, brush with the egg beaten with milk.
  Let rise about 2 hours at 78°F.
  Brush again with egg and milk.
  Bake in a preheated static oven at 390°F for 12-15 minutes.
  Once cooled, sprinkle with powdered sugar.