Ingredients FOR THE DOUGH 1 cube of fresh yeast, 25g 500 gr all-purpose flour, sifted 1 pinch sugar 2 egg yolks 2 tbsp olive oil 1/2 tsp salt FOR THE WALNUT FILLING 175 gr softened butter 125 gr dark or brown sugar (as preferred) Zest of 1 lemon 1 unwaxed orange 100 gr walnuts, coarsely chopped 250 gr black grapes 2 tbsp sugar Equipment Baking tray TAGS DESSERTS GRAPE Ingredients FOR THE DOUGH 1 cube of fresh yeast, 25g 500 gr all-purpose flour, sifted 1 pinch sugar 2 egg yolks 2 tbsp olive oil 1/2 tsp salt FOR THE WALNUT FILLING 175 gr softened butter 125 gr dark or brown sugar (as preferred) Zest of 1 lemon 1 unwaxed orange 100 gr walnuts, coarsely chopped 250 gr black grapes 2 tbsp sugar Instructions For the sweet bread with walnuts and grapes, first dissolve the yeast with the sugar in 1 cup of lukewarm water. Stir and cover the bowl well with cling film. Leave for 10 minutes, until the yeast activates and bubbles appear on the surface, a sign that it is active. Set aside 1 cup of the flour. Place the rest in a bowl. Make a well in the center and pour in the activated yeast, the egg yolks, the olive oil, and the salt. Mix the dough until it comes together. If it is too sticky, dust it with a little of the flour you set aside. Turn the dough out onto a floured surface and knead for 8 to 10 minutes, until it becomes soft and elastic. The dough should be soft but not stick to your hands. If it sticks, dust it again with a little flour. Place it in an oiled bowl, cover with cling film, and let it double in size, about 1 hour, in a warm spot. Meanwhile, put the softened butter, the sugar, and the zest in a bowl and mix them into a paste. Add the walnuts. Set the mixture aside. Oil a shallow baking pan and preheat the oven to 200°C (390°F), conventional (top and bottom heat). Place the dough on the counter and, using a rolling pin, shape it to the size of the pan. Lay it in the oiled pan, stretching it out. Spread it with the butter-and-walnut mixture. Arrange the grapes over the top and sprinkle with sugar. Cover the sweet bread with a towel and leave it again in a warm spot to rise once more, for about 40 minutes. Place it on the lower rack and bake for 15 minutes. Lower the temperature to 180°C (350°F) and continue baking for another 15 minutes, until it puffs up well and the surface caramelizes. Let it cool a little and serve. TAGS DESSERTS GRAPE
