Once risen, divide the dough into six equal pieces.
Roll out a piece of dough on a lightly floured surface to form an oval approximately 2mm thick.
Evenly spread a little custard over the top, then add the chopped apricots.
Starting at one of the long edges, carefully roll the dough then, using a sharp knife, cut the dough lengthwise.
Cross the two halves over each other to form a braid, then form into a bun.
Transfer onto a parchment-lined tray. Repeat with the remaining dough.
Let the buns rise for 10-15 minutes. Brush with apricot jam and bake in the middle of the oven for 25-30 minutes or until golden.