These typically autumnal, fragrant buns can be enjoyed during and after the grape harvest, usually at the end of September. They are made with must: non – fermented grape juice. Discover Mom Gabri’s traditional recipe passed on from generation to generation and, if you wish, try the richer version with raisins!

Ingredients
circa 1 kg flour
aniseed to taste
2 eggs
100 g sugar
100 g olive oil
grape must (as much as necessary, just over ½ litre )
1 ½ cube of brewer’s yeast (circa 40g)

Preparation

1. First, boil the must until thicker.

2. Next, dissolve  the yeast in the must (for the expert, make your own yeast leavens, but using brewer’s yeast is simpler!).

3. Beat the eggs.

4. Now you are ready to  mix the dough  by making a well in the flour and slowly folding in the eggs, sugar, oil, and aniseed. Then add the must. Since the weight of the flour is only indicative,  remember, the dough should be smooth and homogeneous, not sticky.

5. At this point, shape the dough into buns! Place each form in a baking dish and cover with cling film. Let them rise to twice their size. This should take two or three hours. In the meantime preheat the oven.

6. Bake the buns at 180° until golden brown (circa 25 – 30 minutes.

AND… BUON APPETITO!