1 . In a large mixing bowl, combine 2 cups of the flour and the yeast. in a medium saucepan, heat and stir milk, butter, sugar and salt till warms
(120° to 130°) and butter almost melts. Add to flour mixture; add the 3 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping
sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the remaining flour.
2. Place dough in a greased bowl; turn once to grease surface. Cover; let rise in a warm place till doubled (about 2 hours). Punch the dough down. Cover with plastic wrap and refrigerate for 2 to 24 hours.
3. Punch down. Turn dough out onto a lightly floured surface. Divide into 10 portions. Cover and return all but 1 portion to refrigerator. Lightly grease a baking sheet.
4. To shape a grape cluster: With kitchen scissors, snip the 1 portion into 20 to 22 pieces, varying the sizes slightly. Set 4 small pieces aside.
5. To make the grapes, roll the remaining pieces into balls. Rub each ball with a little water as you assemble them together into a grape cluster.
6. On prepared baking sheet, build grape clusters, starting with 4 or 5 balls at the top of cluster and continuing in loosely organized rows, ending with 1 ball at the bottom of the cluster.
7. Shape tile reserved small pieces of dough into 2 leaves, a stem and a curly vine. If you like, use a knife to mark veins in leaves. Attach leaves, stem and vine to cluster. Repeat with remaining dough portions; keep dough chilled till needed. Cover clusters and let rise in a warm place for 15 minutes.
8. In a small mixing bowl, combine egg yolk and water; brush over grape clusters. Bake in a 375° oven for 12 to 15 minutes or till golden brown. Remove from baking sheet and cool completely on wire racks.