For the bread dough

• Mix 250 g flour with 1.5 dl warm milk, three table spoons of sugar, 50 g butter in small pieces, ½ tea spoon of salt and half a pack of dried yeast
• Stir until a smooth dough is obtained
• Leave the dough to stand for 1 hour to 90 minutes, covered with a moist cloth, at room temperature

For the filling

• Mix 100 g ground hazelnuts, 50 g raisins, 3 table spoons of sugar, 1 small grated apple, the zest 1 lemon, the juice of ½ lemon and 4 table spoons of cream
• Spread the dough into a rectangle of around 3 mm thickness
• Spread quince jelly all over the dough
• Spread the filling, leaving a 5 mm edge free of filling
• Roll it all up into a long roll
• Cut this into 2 cm thick slices and arrange them in the shape of a bunch of grapes on a baking tray covered with baking parchment. Leave around 2 cm between the pieces
• Put into the cold oven and bake for 30 minutes at 220 degrees
• When directly out of the oven, glaze generously with sugar dissolved in lemon juice