Step by step recipe:

1. 4 min.
   Cut 500 g dried apricots into medium-sized chunks.
2. 10 min.
   Dry roast 400 g pistachios for 10 minutes in the oven at 300°F (150°C).
3. 3 min.
   Tip 200 g Pistachio powder or paste into 2 kgs Brioche dough and knead until thoroughly mixed.
4. 1 min.
   Add the apricots and pistachios.
5. 
   Knead for a few more minutes to mix well.
   
   Cover the dough with plastic film and refrigerate overnight.
6. 
   Next day, tip the dough onto a floured worktop and weigh the dough out into 50 g lumps.
7. 
   Roll the lumps of dough into balls, arrange on a baking sheet, cover with a plastic sheet and refrigerate for 20 minutes.
8. 
   After this time, remove the dough from the fridge and reshape the balls, then put them into small brioche moulds or tins.
9. 
   Use a brush to glaze the tops of the brioches with beaten egg.
10. 
    Leave the brioches in a warm place for 2 hours to rise.
11. 
    Preheat the oven to 360°F (180°C).
    
    Brush the tops of the brioches again with beaten egg before putting in the oven.
12. 
    Bake for 15 to 20 minutes.
    
    Turn out onto a wire rack to cool.