In the mixer, with the hook (or by hand), pour milk and water, add the yeast and mix to dissolve it. Add salt, sugar, flour and mix on medium speed for about 10 minutes.
Gradually add the margarine at room temperature
Pour some oil on the table and hands and give some folds to the dough
Cover with cling film and let it rest on the table for 30 minutes
Grease your hands with oil and repeat the folds, rest for another 30 minutes
Divide into 4 equal parts and roll out roughly to form 4 discs of about 25 cm diameter
Prepare 2 trays with parchment paper, preferably round and about 25 cm in diameter
Transfer a disc to each tray, cover with 100 g of grapes each
Cover with the second disc of dough and close the edges well
Then add another 100 g of grapes on top of each disc
Add a few pieces of margarine and sprinkle a little brown sugar
Let rise until doubled
Bake in a static oven at 170 C degrees for about 30min. Time and temperature vary from oven to oven.
Allow to cool to room t
Store in closed containers, or bags, or under a glass bell, it is also possible to freeze.
