Steps

• Wash the apricots well and peel them gently.
  Cut them into small pieces and place them in a saucepan with sugar, lemon juice, and zest.
  Cook until the sauce is soft and not too thick.
  Let cool.

• Dissolve the sugar in hot water and let it cool.
  In the bowl of the mixer, combine water with the yeast, add all the flour, then the eggs with the vanilla.
  Begin kneading for at least 10 minutes.
  Once the dough is formed and well incorporated, add the butter or margarine in three batches.
  Finally, when all the butter is absorbed and the dough has regained its structure, gradually add the melted and warm white chocolate. Continue kneading until the chocolate is completely absorbed.

  Let rise at room temperature, covering with plastic wrap, until doubled.
  Punch down the dough, knead lightly with your hands, and store covered with plastic wrap in the refrigerator overnight.

  Roll out the brioche dough to form a rectangle half an inch thick.
  Spread the apricot compote on half the surface, leaving 1 cm from the outer edges.
  Fold in half. Cut into rectangles measuring about 1×4 inches and seal the edges well.
  Roll each strip on itself and then form a ring. Place on a baking sheet lined with parchment paper, brush with egg beaten with milk.
  Let rise for about 2 hours at 79°F.
  Brush again with egg and milk.
  Bake in a preheated static oven at 392°F for 12-15 minutes.
  Once cooled, dust with powdered sugar.