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Easter Bread Buns Wreath Recipe
Easter Bread Buns Wreath Recipe | Gourmet Food World

Easter Bread Buns Wreath Recipe

by
Adorn your Easter table with this edible centerpiece! A pull-apart bread wreath served with a delicious gorgonzola and avocado dip is the perfect dish for your Easter brunch and lunch. 

Prep Time:
Cook Time:
Total Time:
Yield: Serves 8-10

Easter Bread Buns Wreath Recipe Instructions

Ingredients

  • 1 lb. all-purpose flour
  • 2 tsp. salt
  • ½ tbsp. sugar
  • 2 and ½ tsp. dry yeast
  • 200 ml. lukewarm water
  • 100 ml. milk, room temperature
  • 2 tbsp. butter, melted
  • 1tbsp. 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

Directions

  1. Mix the flour and yeast in a large bowl and make a hole in the center. Slowly pour in the water and milk, then add the butter and olive oil, and mix with a wooden spoon until well-incorporated.
  2. Knead until it's firm and elastic but not sticky, then put in a bowl covered with a damp cloth and let it rise in a warm place until doubled in size. Knead a couple of times then divide in 13 pieces of about 1 oz and 9 pieces of about 3.4 oz. 
  3. Brush a cake pan with olive oil and place a 3-inch cookie cutter in the center. Arrange the dough balls around the cookie cutter – the smaller ones on the inside, bigger ones on the outside, leaving enough room between each to allow them to double in volume. Cover with a cloth and allow to rise in a warm place until dough balls have doubled and are touching each other.
  4. Brush the dough with the yolk-and-water mix, then  bake for 10 minutes at 375F. Lower heat to 350 F and continue cooking until golden, about 20/25 minutes.
  5. Unmold, cool and serve with your favorite dip, or the dip below.
  6. For the dip, mix avocados with the orange wedges and any orange juice drippings, then add scallions, olive oil, cream, and gorgonzola and mix well. Garnish with parsley and chives and serve in the middle of the “wreath”.

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