Yields 25 (1oz/30g) baba, or a make a large bundt pan. Make baba 2 days ahead
Reactivate yeast in 1/8 cup/30g warm water. (Skip this step if using instant yeast or fresh yeast). Add all dried ingredients with honey and butter and mix until sandy crumbs mix; for about 3 minutes on low speed. Add eggs and beat until smooth; 1 minute on low and 3 on high. Turn off mixer and scrape down the sides of the bowl. Beat mixture for 7-8 minutes more on high until super elastic. Transfer dough onto a greased bowl. Scale out each portion and fill prepared molds half way through (grease molds with butter and cooking spray). Do not grease silicone molds if using it. Let proof until it has doubled in size.
Bake proofed baba at 375ºF/190ºC for about 15 min. Rotate baking tray half way through. Large baba should take 30 minutes to bake. Unmold and let dry out at room temperature for a day at least. Baba can be baked in advance and stored wrapped in dry storage or freezer.
Cook on low heat for about 20 min. Set aside.
Bring all ingredients to a boil. Turn heat off and let infuse for a few hours or make a day ahead. Soak baba in hot syrup for a few minutes on each side and drain. Melt apricot preserve; loosen it up with some syrup. Glaze or brush out babas and refrigerate for up to 5 days or keep frozen for months.
Serve baba with a drizzle of dark rum, some candied orange zest, fresh passion fruit pulpe if available or passion fuit puree mixed with a splash of syrup, seasonal fruits, and vanilla whipped cream. Enjoy!