Dissolve the yeast in warm water.

Sift the flour with a pinch of salt into a bowl, mix, and beat in the egg (or 2 egg yolks).

In a separate bowl, melt the margarine with the sugar.

Pour the butter mixture and the yeast mixture into the flour, knead the dough and shape it into a ball. Put it in a warm place for 1.5 hours.

Knock back the risen dough, divide it into 9 pieces, and roll into balls in molds greased with vegetable oil. Let rest another 30 minutes.

Preheat the oven to 180 °C and bake the babas for 25 minutes. Remove and let cool.

While the babas bake or cool, make the syrup: bring water and sugar to taste to a boil, turn off the heat, and flavor with rum.

For the fondant, put sugar and water in a saucepan, bring to a boil and cook down to 120 °C - about 5-7 minutes of boiling.

Whip the fondant with a mixer until white, then use a spatula and a little boiled water at a time to bring it to the right consistency. If it sets, just warm it and melt it again.

Soak the babas well in the syrup, dipping narrow end first.

Flip the babas and coat with the fondant. Enjoy!