Combine in a small saucepan:

Bring to a boil, then drain well. Transfer to a small bowl and sprinkle with:

Cover and let soak for at least 30 minutes, or up to 3 days.

Prepare the dough for:

kneading the drained currants into the dough by hand or with the dough hook just after the butter. Let rest in a warm place (75° to 80°F) for about 15 minutes.

Lightly oil 12 traditional baba molds or 12 cups of a standard muffin tin. Divide the dough into 12 pieces and fill each cup. Cover loosely with oiled plastic wrap and let rise in a warm place until the dough has doubled in bulk and fills the molds, about 30 minutes.

Preheat the oven to 350°F. Bake until golden brown and a knife inserted into the center comes out clean, about 30 minutes. Immediately unmold the babas onto a rack and let cool completely. (The babas can be stored like Savarin.) Prepare the syrup for:

About 15 minutes before serving, steep the cooled babas in the syrup. Serve the soaked babas plain, or fill by cutting them horizontally in half and spreading the bottom layer with:

Cover with the top baba layers.