- Butter a 12-cup baba tin.
- In a bowl, combine the warm milk and the honey. Sprinkle the yeast over the mixture and let rest for 5 minutes.
- In another bowl, combine the flour and salt. Using a wooden spoon, mix in the yeast mixture and eggs. Stir vigorously for 2 to 3 minutes to develop the gluten. Slowly mix in the butter, stirring until the dough is smooth.
- Divide the dough among the baba moulds, spreading out the dough with lightly moistened fingertips, as needed.
- Cover with a tea towel and let rest in a warm place until the dough rises 3/4 of the way up the inside of the moulds, 60 to 90 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Bake the babas until golden brown, about 16 minutes.
- In a saucepan, bring all the ingredients to a boil, stirring until the sugar is dissolved. Boil for 1 minute.
- Place a wire rack on a baking sheet. Unmould the still-hot babas and soak a few of them at a time in the hot syrup for 2 to 3 minutes or until they are soaked through with syrup. Transfer to the wirerack to drain off excess syrup. Transfer to a plate and let cool. Cover with plastic wrap.
- Serve with whipped cream and seasonal fruit. The babas can be stored at room temperature for 2 days.