Dissolve the yeast into the warm milk by whisking together in a bowl.
Mix the flour, eggs, butter, salt and sugar together in a mixer with a dough hook until combined and dough like. Splash in the milk and continue to knead until smooth and elastic. It will be very sticky.
Transfer to a bowl and cover bowl with Clingfilm or a clean tea towel. Leave to rest in a warm place for 1-2 hours until it doubles in size.
Knock the air out of the dough and split into two. Add chocolate chips to half and the apricot pieces to the other, using a little flour dusted on a work surface.
Place the chocolate half into the bottom of a 900g loaf tin (lined if it isn’t non stick). Lay the apricot half on top of that, then cover again and leave to rise for 30mins.
Preheat an oven to 180?C
Brush the risen dough with the egg wash. Bake for 30mins.
Leave to rest for 20 minutes before turning out the tin to cool. Slice pieces to eat whilst still warm for best results.