Best with lots of butter, very tearable.
375g strong white flour
40g caster sugar
pinch of salt
3 medium eggs
185g butter, softened
150g soft, ready-to-eat dried apricots, diced
Put the flour, sugar, yeast, salt, milk and eggs in a food mixer and process, using the blade, for about 5 minutes to a smooth dough. If mixing by hand this will take 8 minutes. Add the butter and mix for a further 5 minutes in a mixer or 10 minutes by hand. Tip the dough out into a bowl, cover and refrigerate overnight.
Grease two 900g loaf tins. The dough should now be stiff and easily shaped. Divide the dough into 40g pieces and add 1 teaspoon of the apricots into the middle of each piece. Fold the dough over the filling and shape into little balls. Put the balls in the tins in rows of two balls, one ball, two balls, and so on until the tin are full. Each tin should hold 9-10 pieces. Leave to rise for 1-2 hours.
Preheat the oven to 200c/400f/gas mark 6. Bake for 20 minutes until golden brown, then turn out onto a wire rack to cool.