For the Soaking Syrup: Bring the sugar, water, and orange and lemon zest to a boil to dissolve the sugar. Add Lillet Blanc to taste. Reserve warm if using immediately; otherwise it can be kept at room temperature in an airtight container.
For the Poached Black Currants: Bring the water, sugar, zest, cinnamon, and cloves to a boil. Reduce the heat and poach the currants to soften them, about 5 minutes. Reserve until needed in the poaching liquid.
Spray twenty 60-g/2.11-oz aluminum cups with nonstick cooking spray and place them on a sheet pan.
For the Savarin Dough: Mix the dough using the straight dough method: Place the eggs and milk in the bowl of an electric mixer first, then all of the dry ingredients (flours, yeast, sugar, and salt), and then the butter on top; mix on medium speed using a dough hook until it has formed a homogenous mass, about 4 minutes. Drain 83g / 2.92oz of the poached currants and add to the dough, mixing them in with the dough hook for five seconds on low speed. The dough will be somewhat loose (almost like a batter); pour it into a piping bag to portion.
Portion the dough into 20g / .71oz pieces by piping the dough directly into the cups.
Let the savarins proof until they have nearly doubled in size; place the sheet pan with the savarins inside a large plastic bag to retain moisture and speed up proofing time. This will take from 30 to 60 minutes at room temperature.
Preheat a convection oven to 190°C / 375°F.
Heat up the soaking syrup to a light simmer (do not boil).
Bake the savarins until golden brown, about 10 minutes. Remove from the molds while they are hot and soak them in the hot soaking syrup until they are soaked through, about 1 minute. Take them out of the syrup; if they soak too long they will turn to mush.
Reserve in an airtight container at room temperature. Savarins should be made fresh every day, because they go from being a pleasantly moist sponge to a wet soggy one after 12 hours.