• Ingredients

    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

Famille Rouvinez