Babà al rum

Step 1: Mix 9 oz strong white bread flour, ¼ oz fast-action dried yeast, ⅞ oz caster sugar and ½ tsp salt in the bowl of a stand mixer.

Step 2: With the dough hook running on low, add 4 eggs a little at a time, letting each addition be absorbed. The dough will be very soft and sticky.

Step 3: Turn the speed up to medium and knead until the dough is elastic, slaps against the sides of the bowl and comes away from them cleanly.

Step 4: Add 2 ⅞ oz unsalted butter a spoonful at a time and knead until fully absorbed and the dough is shiny and stretchy. Common mistake: adding cold butter or too much at once; the dough breaks into greasy lumps and won't rise light.

Step 5: Cover and leave in a warm place until doubled.

Step 6: Butter 10 dariole or babà moulds (about 120 ml each). Knock back the dough, then with buttered hands fill each mould a third full.

Step 7: Leave the moulds uncovered in a warm place until the dough has risen just above the rims like little mushroom caps.

Step 8: Meanwhile, heat the oven to 350°F (325°F fan).

Step 9: Bake until deep golden brown and hollow-sounding, and a skewer comes out clean.

Step 10: Turn out onto a rack and leave to cool and dry out for at least 3 hours, or overnight, uncovered.

Step 11: For the syrup, simmer 2 cups water, 9 oz granulated sugar and 2 strips lemon peel until the sugar dissolves.

Step 12: Take the pan off the heat and stir in ½ cup dark rum (or the alcohol-free orange juice, orange peel and vanilla). Let the syrup cool until warm, not hot.

Step 13: Dip the babà one at a time in the warm syrup, pressing them under gently and turning, until heavy and soaked right through, then lift them onto a rack set over a tray to drain.

Step 14: Brush with 3 tbsp apricot jam for a glossy finish. Serve with ¾ cup whipped cream, and spoon over a little extra syrup.