For the raisins: Add the raisins to the rum and allow them to plump while you prepare the dough.

Make the dough: Make a well in the flour and add the sugar, pinch of salt, one of the eggs and the yeast mixture. Mix well with a wooden spatula until the ingredients are well combined. Add the other egg and mix it in. Finally add the softened butter and work the dough until it is elastic. Add in the drained raisins, making sure to reserve the rum. Preheat oven to 400°F.

Brush the insides of high savarin molds and using a piping bag, fitted around the tip, pipe and divide the dough equally among them. The use of the piping bag will simplify the operation, as the dough could be quite sticky. Leave the filled savarin mold in a warm place until the dough has risen to fill the molds. Bake in for 15-20 minutes. When cooked, turn out the babas and allow to cool completely on a cooling rack.

Prepare the syrup: In a medium saucepan, combine all of the syrup ingredients. Bring to a boil and stir to dissolve the sugar. Remove from the heat and let stand for 30 minutes. Add the rum that was use to soak the raisins. Strain through a fine mesh strainer and discard the solids. Cover to keep warm for soaking the baba.

Finish the babas: Dip the babas into the syrup and leave them submerged until no more air bubbles are released. Drain and place on a wire rack resting over a dish. When they have cooled slightly, soak them in the remaining rum. As the rum syrup collects in the dish, spoon it back over the babas.

To serve: Serve topped with lightly sweet whipped cream and fresh fruit.