For the syrup
2 cups of sugar (360g)
2 1/4 cups of water (540ml)
For the dough
1 cup of butter (200g)
1 cup of all-purpose flour (180g)
5 eggs
1/2 cup of wheat flour (180g)
1/3 cup of cornstarch
1 tablespoon of active dry yeast
1 tablespoon of grated lemon zest
600g of green or red grapes, cut in half, seeds removed
For the syrup
2 cups of sugar (360g)
2 1/4 cups of water (540ml)
For the dough
1 cup of butter (200g)
1 cup of all-purpose flour (180g)
5 eggs
1/2 cup of wheat flour (180g)
1/3 cup of cornstarch
1 tablespoon of active dry yeast
1 tablespoon of grated lemon zest
600g of green or red grapes, cut in half, seeds removed
Prepare the syrup: bring a medium saucepan to high heat with the sugar, stirring occasionally, until it forms a caramel
Add the water gradually, mixing well to dissolve all the sugar
Remove from heat and reserve
Grease a 30cm diameter mold with butter and reserve
Preheat the oven to 180°C (moderate)
Prepare the dough: in a mixer, beat the butter and flour until a clear and foamy cream is obtained
Add the eggs one at a time, beating after each addition
Combine the wheat flour, cornstarch, yeast, and lemon zest
Beat in low speed only to mix
Arrange the grapes at the bottom of the mold with the cut side facing up
Pour over them the reserved syrup
Cover with the dough
Bake in a preheated oven for 30 minutes or until well browned
Remove from heat
Unmold while still warm and serve cold
314 calories per slice
