Stewed apricots are a winner in freshly baked bread!
Apricot filling:
Stew 1 cup dried apricots wiht 1/2 c water and 1/4 sugar until mushy and soft. Cool.
Chocolate filling:
Melt 300 g chocolate with some icing sugar, 1/2 c ground almonds, vanilla essence, dessicated coconut if you like. The mixture should have a peanut butter consistency so it's easily spreadable.
For 2 loaves:
1 c milk
3/4 - 1 c water
125g butter
1/2 c sugar
1 tsp salt
3-4 level tsp yeast
2 eggs
6 1/2 c flour
Make the dough and knead until smooth. Add more flour if it's too sticky. Put in a bowl and cover and leave to rise until it is doubled in size.
Halve the dough and roll out each half into a rectangular shape. Put apricot filling on dough and roll up. Put in loaf tin and rise until doubled in size. Do the same with the chocolate filling.
Bake at 190C for about an hour.