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Dissolve yeast and sugar in warm milk. Let sit for 10 minutes until bubbly.
Mix flour and salt in a food processor. Add yeast mixture, butter, and honey, and mix until a soft crumb forms.
Gradually add eggs, mixing well after each addition.
Brush a mini baba, donut or muffin tray with melted butter, dust with flour, and shake off excess.
Spoon or pipe dough into the tray. Cover loosely and let rise until doubled in size.
Preheat oven to 200°C (180°C fan-forced).
Bake for 10 minutes at high temperature, then reduce temperature to 180°C (160°C fan) and bake for another 10-15 minutes, until a skewer comes out clean.
Cool cakes.
For the syrup, heat sugar and water until dissolved. Stir in rum.
Soak cakes in syrup, ensuring all sides are coated.
Brush with warmed apricot jam for a glossy finish.
Serve with whipped cream, berries, and an extra drizzle of rum syrup.