Place apricots, 1 cup water, sugar and lemon juice together in a large microwaveable bowl. Cook on high for about 10 min., stirring several times during cooking, until apricots are soft, puffed and have absorbed most of the liquid. Chill. Pour warm water and milk into a large mixing bowl. Sprinkle yeast over the liquid. Add half the flour, one egg and all the sugar. Mix and set aside. Add remaining flour to a separate bowl. Blend in the butter (don’t overmix). When yeast mixture has doubled in size, add to flour mix and combine. Do not overmix. Cover dough and chill for 1 hr. On a lightly floured surface, roll out dough into a small rectangle. Place apricot filling down the middle; brush the sides with it and fold each side over the filling. Tuck and knead the ends under the loaf. Cover with plastic wrap and let rest at room temp. until dough doesn’t bounce back when poked. Before baking, whisk together milk, egg and a little sugar and brush the dough. Bake at 350°F for 20-25 min.