8 Serves
90 Mins
Wash and clean the red grapes thoroughly, then pat them dry.
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Vitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
188 µg / 400 µgCalcium
37 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
435 mg / 4,700 mgSodium
188 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
4 g / 28 gSugar
42 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
102 gAlcohol
0 g
On a clean work surface, mound the all-purpose flour and create a well in the center. Add the yeast, a pinch of salt, and a small amount of water into the well.
Gradually incorporate the flour into the liquid, adding more water as needed, and knead the mixture until a soft, smooth dough forms. Incorporate the sugar and cooking oil into the dough during the final stages of kneading.
Place the dough in a bowl, cover it with a clean kitchen towel, and let it rise at room temperature until it has doubled in size.
Preheat your oven to 180°C. Divide the risen dough into two portions, one-third and two-thirds.
Roll out the larger portion of dough on parchment paper to fit your baking sheet. Prick the surface with a fork to prevent excessive rising.
Spread a portion of the grapes over the dough, then drizzle with oil and sprinkle with sugar and anise seeds.
Roll out the remaining dough, place it over the grapes, and seal the edges by folding them upward. Top with the remaining grapes, oil, sugar, and anise seeds.
Bake in the preheated oven for approximately one hour until golden brown.
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