Mix yeast and lukewarm milk in a bowl, cover and leave for 15 minutes for the yeast to activate.
Combine all the dry ingredients in a mixing bowl then add eggs and yeast mixture. Using the dough hook attachment on a kitchen aid, mix for around 8 minutes until smooth. Gradually add the soft butter and continue to mix for a further 5 minutes until the dough is glossy and smooth. Cover and set aside for around 1 hour (it should double in size).
Brush 8 dariole sized cake tins with butter and place 70g of dough in each. Cover and leave to rise again until the dough is at the rim of the mould.
Bake at 180 degrees for 15 minutes, remove and allow to cool slightly.
Combine all ingredients in a large pot and bring to the boil. Remove from the heat and set aside.
RUM SOAKED RAISINS
Combine all ingredients and set aside for 15 minutes.
Place babas in the hot syrup for 15 minutes, remove using a slotted spoon and rest on a wire rack.
Serve with the rum soaked raisins, a generous dollop of whipped cream and an extra splash of rum.