7 ounces/200 g all-purpose flour
2 1/2 ounces/70 g unsalted butter, plus more for greasing
1/3 ounce/8.5 g honey
1/3 ounce/8.5 g yeast
1/8 ounce/2 g salt
8 3/4 ounces/250 g sugar
1 lemon zest
1 orange zest
1/2 scraped out vanilla pod and seeds
Seeds from 1/2 scraped vanilla pod
2 1/8 cups cream
3 1/2 ounces/100 g sugar
1 ounce/25 g apricot topping
Special equipment: 2- by 2-inch baba au rhum molds
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