Combine the Sasko Cake Flour, yeast and butter in the bowl of an electric mixer fitted with a paddle attachment and mix until well combined.

Add the egg, honey, vanilla seeds and the zest of 2 oranges. Mix until well combined.

Place in a container and prove in a warm place for 1 hour.

Place the dough into savarin moulds and prove for another 30-45 minutes.

Bake in a preheated oven at 180 °C for 20 minutes until golden brown.

To make the syrup, place the castor sugar, scraped vanilla pod, zest of 2 oranges, Van der Hum and 200 ml water in a saucepan and bring to a boil.

When the savarins have cooled enough to handle, dip them into the warm syrup until well soaked.

Serve with roasted fruit and vanilla ice cream.