Soak the apricots in warm water to swell and then dry and cut them into strips. Combine the flour, sugar, salt, softened butter, warm milk and egg in a large bowl. Crumble the yeast on top and start beating with a mixer.
Once the mixture is homogenized, mix with the orange zest and chopped apricots. Let the mix rise for about half an hour and transfer it to a pre-greased and lightly floured cake form. Allow to rise for another half an hour and put it to bake in a moderately heated to 356°F (180 °C) oven until ready.