8:00 AM: In your stand mixer bowl, combine the 150g of milk, 3 large eggs, 40g of sugar, and 3g of dry instant yeast. Whisk thoroughly by hand until the yeast and sugar completely dissolve.

Dump all 300g of bread flour into the liquids (add optional orange zest here if using). Mix with a spoon just until the dry flour pockets vanish and a loose, sticky dough forms. Cover and let it rest undisturbed for 1 hour for the autolyse phase.

9:00 AM: Attach your dough hook. Mix on low speed for 3 to 4 minutes to incorporate. The dough will look very wet and loose, but do not add flour; structure will build through mechanical action.

Increase the mixer speed to medium-high and knead continuously for 10 to 15 minutes until the network strengthens and you see visible gluten sheets pulling from the sides. Sprinkle in the 6g of salt and mix for 2 more minutes.

Turn your mixer up to high speed and begin adding the 80g of soft butter a tablespoon at a time. Knead intensely for another 15 to 20 minutes. The dough will slap and make a loud popping sound against the bowl as it transforms into an incredibly glossy, smooth sheet. Safety check: Ensure your dough temperature doesn't exceed 82°F (28°C) or the fat will separate.

Cover tightly and let bulk ferment for 2 to 3 hours at 80°F (28°C). Perform two wet-handed stretch-and-folds during the first 90 minutes.

12:00 PM: Once the dough looks slightly puffy and light, transfer it directly into the refrigerator for an overnight cold fermentation (minimum 4 hours if baking same-day) to stiffen the fats for easy shaping.

8. 8:00 AM: Remove the chilled, firm dough from the refrigerator. Prepare your pans: * If using donut molds: Roll the cold dough out to a thickness of 1.5 inches. Cut individual rounds using a donut cutter and place them neatly into the molds. * If using muffin tins: Divide the cold dough mass into 12 equal pieces (approx. 50g each), roll them into smooth, tight rounds, and drop one into each greased muffin well.

9. Cover loosely and proof at 78–80°F (26–28°C) for 1 to 2 hours until the babas grow significantly in size, looking fragile and puffy.

10. Preheat your oven to 350°F (175°C). Bake the babas for 18 to 22 minutes until the entire exposed crust is a deep, uniform golden brown. Let them cool completely.

11. Preparing the Syrup: While the pastries bake, combine 300g of water and 300g of sugar in a saucepan. Bring to a simmer until the sugar dissolves completely. Remove from heat, stir in the 100g of dark rum and your orange zest strips, and let cool. Strain out the zest strips right before using and save them for decoration.

12. The Soaking Sequence: Submerge each cooled baba completely into the cooled rum syrup, allowing it to soak for roughly 30 seconds per side until it behaves like a saturated sponge. Transfer them onto a wire cooling rack placed over a sheet of parchment paper to catch the run-off, then pour any remaining pan syrup evenly over the tops of the pastries.

13. The Glaze: Warm your 100g of apricot jam with 1 teaspoon of rum in the microwave or over low heat until liquefied. Use a pastry brush to coat the exterior of each soaked baba with a shiny layer of warm glaze.

14. In a chilled bowl, whip your 1 cup of heavy cream with 2 tablespoons of sugar and vanilla until soft, holdable peaks form. Transfer to a piping bag with a star tip, pipe a generous swirl of Chantilly cream over the top or into the center cavity of each Rum Baba, and decorate with the reserved rum-soaked orange strips before serving.