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1
Combine a half of warm water, yeast, 1 tsp flour and sugar in a small ball. Let stand 10 minutes.
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2
In a large bowl, stir together the flour (leave 2-3 handfuls on the side for kneading or adding) and salt; add yeast, oil and rest of water with 2 beaten eggs. Mix to combine, adding more flour or water as necessary and knead the dough for about 10 minutes until dough is smooth and no longer sticky.
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3
Place the dough in a lightly greased bowl. Cover the bowl and let the dough rise in a warm spot until doubled in volume about an hour.
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4
Dust your counter with a little flour and turn the risen dough out on it.
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5
Punch down the dough and divide into 27 (50-60g) portions, they should be a size little bit bigger that of a golf ball.
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6
To shape into grapes, tuck the edges underneath to form a ball, and then roll the dough between your palms or on the counter until round. Leave 2-3 balls for leaves.
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7
Arrange the balls on a baking sheet covered with parchment paper in the shape of a bunch of grapes; leaving some space between each bun, press the reserved 2-3 buns with the palm of your hand and cut into shapes for leaves.
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8
Let the buns rise until they fill the gap 30-40 minutes.
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9
Preheat the oven to 190 degrees C (375 degrees F).
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10
Brush bread with egg yolk mixed with 2-3 tbsp water.
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11
Bake until golden, 20-25 minutes.
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12
Let cool on a wire rack.
