Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.

Mix the flour, sugar, citrus zest, and salt together and then stir the mixture into the yeast and eggs.

Knead the dough with the softened butter for about 5 minutes, until it turns soft and elastic. Cover the dough and allow it to rise for 1 hour until it doubles in size.

While the dough is rising, soak the raisins or currants in 3 tablespoons of rum. Once the dough has doubled, beat the rum-soaked fruit into it. Grease the baba molds and divide the dough among them.

Preheat an oven to 400 degrees. Cover the molds and allow the dough to rise for 30 to 45 minutes, or until the dough has just started to rise above the molds edges.

Uncover and bake for 20 to 25 minutes, until golden brown and begin to pull away from the sides of the molds. Immediately remove from the molds and allow them to cool on a wire rack.

While cooling, make syrup. In a medium saucepan bring the water, sugar and additions to a boil for 5 to 10 minutes, until thickened. Remove from the heat and stir the rum and vanilla

Place babas into syrup and turn several times, allowing them to soak up the syrup. They should absorb most of the syrup. Carefully transfer each onto a dessert plate and brush with heated apricot preserves. Garnish with vanilla Chantilly cream and serve immediately.