Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  active dry yeast
     1/2           cup  water
  3              large  egg
     1/4      teaspoon  salt
  1 1/2           cups  flour
  5          teaspoons  sugar
     1/3           cup  unsalted butter
     1/2           cup  superfine sugar
     1/2           cup  apricot nectar
  1           teaspoon  fresh lemon juice
     1/2           cup  rum

Preparation:

Stir yeast into water and let sit 15 minutes. Beat 2 eggs, add salt and stir into the yeast mixture. Place flour into another bowl. Make a hole in center and add egg mixture. Beat with a spoon until smooth. Beat the other egg and add to dough. Cover bowl and let rise 1 hour in a warm place. Beat in the sugar and cooled butter. Cover. Let rise 1 more hour. Grease 8 muffin cups. Fill 1/3 full and bake in 400F oven for 15-20 minutes. Turn onto wire rack set over a jellyroll pan. Syrup: Simmer sugar and apricot or orange juice for 10 minutes. Turn off heat, add lemon juice and rum. Invert babas and pour syrup over them, basting several times. Flambe if you wish.

Nutritional Information:

231 Calories (kcal); 10g Total Fat; (43% calories from fat); 5g Protein; 23g Carbohydrate; 91mg Cholesterol; 90mg Sodium