Make the fig filling by combining figs, butter, rum and Chinese five spice in a large mixing bowl, mix well and set aside.
Prepare scone pastry by combining flour, baking powder, sugar, mix well.
Combine an egg with the milk and add to the flour. Knead gently but firmly until well combined.
Cut dough into half to make two portions
Roll dough out into a rectangle to about half a centimeter thick.
Spread half the fig filling on the top of the dough.
Roll the dough into a a tight roll, lengthwise, like a scroll, with the fig filling on the inside.
Seal the end of the dough with the egg wash to ensure the roll does not loosen.
Cut the roll down the middle, lengthwise, leaving a 2 centimetres gap at the top.
Carefully twist the bread by folding one end over the other end, similar to braiding.
Spread egg wash over the top of the twisted dough, avoiding the fig filling.
Repeat with the other half of the dough and filling.
Bake in a preheated oven at 225° degrees Celsius for 35 minutes.
While waiting for bread to bake, prepare apricot glaze. Add apricot jam to a pot of boiling water. Set aside and cool.
Remove bread from the oven and brush apricot glaze over to give bread a lovely shine.