Activate the yeast: In a large bowl or stand mixer, combine the warm milk and yeast. Let stand for 5-10 minutes until foamy.

Prepare the dough: Add the sugar, salt, eggs, and softened butter to the yeast mixture. Mix until just combined. Gradually add the flour, mixing on low speed or by hand until a soft, slightly sticky dough forms. Knead for 8-10 minutes until smooth and elastic.

First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 60-90 minutes, or until doubled in size.

Shape the bread: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches. Spread the apricot jam evenly over the dough, leaving a 1-inch border around the edges.

Braid and Second Rise: Starting from the long edge, trim off about 1/2 inch from each side of the rectangle. Cut vertical strips (fringe) about 1 inch wide down both long sides, stopping before the jam layer. Fold the dough over the filling like a braid, alternating folding the strips over the center filling to seal. Place the braided loaf seam-side down on a parchment-lined baking sheet.

Bake: Preheat oven to 375°F (190°C). Brush the braided loaf with the egg wash (1 egg beaten with 1 tablespoon of water). Let the loaf rest for a second proof for 20 minutes. Bake for 30-35 minutes, or until golden brown. Tent with foil if the top browns too quickly.

Glaze and serve: While the bread cools slightly, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Drizzle the glaze over the warm bread. Let cool slightly before slicing and serving.