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- 1 tablespoon dry yeast
- 3 tablespoons warm water
- 3 eggs, beaten
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup golden raisins or dried currants
- 3 tablespoons dark rum
- 12 baba molds/ muffin pans /ramekins
- Rum Syrup:
- 3 cups water
- 2 cups granulated sugar
- 1/2 to 2/3 cup dark rum (to taste)
- 2 tsp orange zest (optional)
- 1 1/2 teaspoons vanilla extract
- 2/3 cup apricot preserves, heated
- Sweetened whipped cream, for garnish
View Full Recipe at Swapna's Cuisine
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