For the dough place flour, yeast, honey and 5 eggs in the mixing bowl and start working at the min. speed for 2-3 minutes. Every few minutes, stop, and turn the dough for a better kneading.

Start adding the remaining eggs little by little. Continue stop and turn the dough every 2 min. Before incorporating the last egg, add the salt and let it dissolve.

After 2 min, vanilla, lemon & orange zest. Total time 30min. Then add the extra virgin olive oil little by little and knead until the dough is shiny and with a well-developed gluten structure.

Transfer the dough on the worktable and wait 10 min. Divide in 2 and do some slap and folds to give more strength. 

Place the dough in the baking trays that must be greased with nonstick spray. Leave them rise for 2 hours, until tripled in size. 

Bake at 395F for 10 min, then reduce to 350F for 10 more minutes. Demold when still hot and let it dry out for 3 hours, better for all night.

Prepare the syrup, putting all the ingredients together in a small pot, except for the alcohol, and bring to boil. Then add Rhum and passito. Use when it is still hot (120F).

Dip the baba inside for few seconds and let it chill on a cooling rack to remove the excess liquids.