For the syrup
2 cups of sugar (360 g)
2 1/4 cups of water (540 ml)
For the dough
1 cup of butter (200 g)
1 cup of flour (180 g)
5 eggs
1/2 cup of all-purpose flour (180 g)
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, seedless
For the syrup
2 cups of sugar (360 g)
2 1/4 cups of water (540 ml)
For the dough
1 cup of butter (200 g)
1 cup of flour (180 g)
5 eggs
1/2 cup of all-purpose flour (180 g)
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, seedless
Make the syrup: bring to a boil in a medium saucepan with sugar, stirring occasionally, until a caramel forms
Add the water gradually, mixing until all the sugar dissolves
Remove from heat and reserve
Grease with butter a 30 cm diameter mold and reserve
Preheat oven to 180°C (moderate)
Make the dough: in a mixer bowl, cream together butter and flour until smooth
Add eggs one at a time, beating well after each addition
Combine flour, cornstarch, yeast, and lemon zest
Beat on low speed just to mix
Arrange grapes in the prepared mold with cut side up
Pour over them the reserved syrup
Cover with dough
Bake preheated oven for 30 minutes or until golden brown
Remove from heat
Turn out still warm and serve cold
314 calories per slice
