Easter Bread Wreath with Gorgonzola Avocado Dip Recipe

Easter Bread Wreath with Gorgonzola Avocado Dip Recipe

• 1 lb. all-purpose flour
• 2 tsp. salt
• ½ tbsp. sugar
• 2 ½ tsp. dry yeast
• 200 ml. lukewarm water
• 100 ml. milk, room temperature
• 2 tbsp. butter, melted
• 1 tbsp. olive oil
• 1 egg yolk mixed with ½ tbsp water
• 4 avocados peeled and cut in small cubes
• 1 orange cut in wedges without skins
• 2 finely chopped scallions
• 2 tbsp. olive oil
• ¾ cup skim cream
• ½ cup grated Gorgonzola blue cheese

1. Put 1 lb. of flour in a large bowl and add the yeast. Make an indent or hole in the center and slowly add the water, milk, butter and olive oil. Mix with a wooden spatula or spoon until well incorporated, adding more flour as needed.
2. Transfer the dough to a working surface and knead until firm and elastic – not sticky. Place in a bowl and cover with a damp cloth. Reserve in a warm place to rise until the dough doubles in size. Knead once or twice, and divide the dough in 13, 1-oz. balls and 9, ¾ oz. balls.
3. Brush a cake pan with olive oil, and place 3-inch cookie cutter in the center. Arrange the dough balls one by one around the cookie cutter – there should be room between each to allow them to double in volume.
4. Cover with a cloth and leave it to rise in a warm place until the dough balls double in volume and touch each other. Brush with the yolk-and-water mix and bake for 10 minutes at 375. Lower heat to 350 F and continue cooking until golden, about 20/25 minutes.
5. Unmold into a platter without the cookie cutter. Let it cool and serve with the dip.
6. For the dip, mix the avocados with the orange wedges and any orange juice drippings, add the scallions, olive oil, and cream, gorgonzola cheese and mix well. Garnish with parsley and chives and serve in the middle of the “wreath”.