250g plain flour
1 teaspoon fine seasalt
15g fresh yeast
zest of 1 lemon
1 teaspoon vanilla extract
6 medium eggs
100g softened unsalted butter, extra to grease moulds
250ml hot stock syrup
Sift the flour and salt into a large bowl. Finely crumble in the fresh yeast. Add the lemon zest and mix in.
Warm the honey until slightly runny, in a bowl whisk together the honey, vanilla extract and 3 eggs.
Beat the 2 mixtures together with the softened butter for 3 minutes with an electric mixer.
Beat the remaining eggs and gradually work into the dough, should be around 5 minutes on the medium setting. Add the saltanas with the last of the egg.
Cover the bowl and leave the dough to prove in a warm place.
Liberally grease 6 baba moulds. Gently knock down the dough and divide into 6 pieces. Place in the moulds and leave to prove again for around 30 minutes until the dough has risen to ¾ up the tin.
Preheat the oven to 190C. Bake for 20 minutes until golden brown and firm but have some spring when pressed. Leave in the tins for 5 minutes before turning out.
Leave to cool until warm then prick the tops with a skewer. Return to the moulds. Mix the rum and stock syrup together and pour over the babas.
Once the syrup has been absorbed chill until ready to serve. Serve with chantilly creme and poached apricots.