For the syrup :
1 liter water,
2 cups sugar,
4-5 tablespoons rum,
1 vanilla pod,
1 star anise,
For the filling :
Preheat the oven at 392°F. In a bowl, mix the sugar and salt with a bit of water. In another bowl, mix the yeast with the remaining water. Whisk well and add to the first mix. Add the flour and gently knead. For a well, add the eggs and whisk again.
Melt the butter and add it to the dough. Knead until non-sticky and smooth.
Butter the molds and fill them with the dough to the 3/4.
Let expand and bake for 10-15 minutes until brown. Let cool.
Boil the water with sugar, spices and the orange zest. Add the rum aside from fire.
Filter and let cool for a few minutes. Plunge the babas in the warm syrup.
FillingPeel and cut the fruit in small dices with the lime zest. Cover with syrup. Place the fruit with a bit of syrup in the bottom of a large cocktail glass. Pour the Lemon Woos on the fruit. Then place the baba. Decorate with a slice of pineapple.