assemble the components.
In a sizable basin, combine the yeast with the warm water and stir to combine. Let the yeast dissolve for 5 minutes.
Mix the yeast and water with a few lightly beaten eggs.
Combine the flour, sugar, citrus zests, and salt in a small bowl.
Incorporate the mixture with the eggs and yeast.
For about 5 minutes, knead the dough with the softened butter until it becomes elastic and soft.
The dough should be covered and let an hour to double in size.
Put the raisins or currants in 3 tablespoons of rum to soak while the dough is rising.
Beat the rum-soaked fruit into the dough once it has doubled in size.
Divide the dough among the baba molds after greasing them.
set the oven to 400 degrees.
For 30 to 45 minutes, or until the dough has just begun to rise above the edges of the molds, cover the molds and let the dough rise.
The babas should be exposed to the oven for 20 to 25 minutes, or until golden brown and starting to loosen from the sides of the molds.
The babas should be taken out of the molds right away so they can cool on a wire rack.