The Washington Post - USA (2021-12-22)

WEDNESDAY, DECEMBER 22 , 2021. THE WASHINGTON POST EZ EE E3

Holiday Oat and Quinoa Breakfast Bake

6 servings

Active time: 15 mins; Total time: 1 hour 10 mins

Leftovers can be covered and refrigerated for up to 3 days.

From cookbook author and registered nutritionist Ellie Krieger.

Ingredients

l2 tablespoons mild olive oil or

other neutral oil, plus more for

brushing the pan

l^1 / 2 cup (3 ounces) quinoa

l2 tablespoons chia seeds

l 11 / 4 cups boiling water

l 11 / 2 cups milk (whole or

reduced-fat, or unsweetened

plant milk)

l^1 / 3 cup maple syrup

l 11 / 2 teaspoons vanilla extract

l 11 / 2 cups (5^1 / 4 ounces) rolled

oats

l1 teaspoon ground cinnamon

l^1 / 4 teaspoon fine sea salt

l1 medium unpeeled Golden

Delicious apple, cored and cut

into^1 / 2 -inch pieces

l^3 / 4 cup (2^1 / 2 ounces) pecan

halves, chopped

l^1 / 2 cup fresh or frozen whole

cranberries (if frozen, no need

to defrost)

l2 tablespoons finely chopped

crystallized ginger

Steps

lPosition a rack in the middle of

the oven and preheat to

3 75 degrees. Brush an 8-inch

square baking dish or 9-inch

deep-dish pie plate with oil.

lIn a large bowl, stir together the

quinoa and chia seeds. Pour the

boiling water over them and stir

to combine, then let sit for

15 minutes.

lIn a medium bowl or pitcher,

whisk together the milk, maple

syrup, oil and vanilla.

lStir the soaked chia and quinoa

to combine them well, then add

the oats, cinnamon and salt and

stir until evenly combined. Add

the liquid ingredients and stir

to combine, then stir in the

apple, pecans, cranberries and

ginger.

lPour the mixture into the pre-

pared baking dish. Cover with

foil and bake for 20 minutes,

then uncover and continue bak-

ing for another 20 to 25 min-

utes, or until the mixture is set

and the apples have softened

and the cranberries have begun

to burst. Let cool on a wire rack

for 10 minutes before serving.

Nutrition | Per serving (about 1 cup, using

oat milk): 411 calories, 9 g protein, 53 g

carbohydrates, 21 g fat, 3 g saturated fat, 0

mg cholesterol, 120 mg sodium, 8 g dietary

fiber, 20 g sugar

Recipe tested by Olga Massov; email

questions to [email protected]

Cranberry Swirl Rolls

With Cream Cheese Frosting

Makes 12 rolls

It’s easiest to make this dough in a stand mixer, though it can also be

made by hand (see NOTES).

Active time: 45 mins; Total time: 1 hour 25 mins, plus rising time

MAKE AHEAD: Unbaked rolls can be assembled and allowed to rise

in the refrigerator overnight before baking. Frosting and cranberry

filling can be made up to 3 days in advance.

Leftovers may be refrigerated for up to 4 days.

From staff writer G. Daniela Galarza.

Ingredients

For the dough

l^1 / 4 cup (50 grams) granulated

sugar

lOne (^1 / 4 -ounce/7.5-gram) packet

or 2^1 / 4 teaspoons instant yeast

l^3 / 4 cup (180 milliliters) whole

milk, slightly warm to the

touch

l4 cups (500 grams) all-purpose

flour, plus more for rolling

l3 large eggs

l^1 / 2 teaspoon fine sea salt or

table salt

l4 ounces (115 grams) plain

cream cheese, cold and cut into

cubes (see NOTES)

l1 tablespoon unsalted butter,

softened, for greasing pan

For the filling

l3 cups (12 ounces/340 grams)

fresh or frozen cranberries

l^1 / 2 cup (60 grams)

confectioners’ sugar

l1 tablespoon finely grated

orange zest (from 1 large

orange)

For the frosting

l4 ounces (115 grams) cream

cheese, softened (see NOTES)

l1 stick (4 ounces/113 grams)

unsalted butter, softened but

still cool to the touch

l2 cups (250 grams)

confectioners’ sugar

l1 teaspoon vanilla extract or

orange blossom water

(optional)

l^1 / 4 teaspoon fine sea salt or

table salt

Steps

lMake the dough: In the bowl of a

stand mixer, combine the sugar

and yeast. Add the warm milk and

leave the bowl uncovered in a

warm place until the mixture

looks thick and foamy, about

10 minutes. (If the mixture doesn’t

become foamy within 15 minutes,

the yeast is probably dead and you

BY G. DANIELA GALARZA

Fluffy and tart-sweet, these
swirly cranberry rolls get topped
with a tangy cream cheese frost-
ing after they come out of the
oven. A tray of 12 makes a cozy
breakfast or brunch on cold
mornings.
The dough recipe is based on
brioche, so it’s enriched with
eggs, but instead of butter, cream
cheese gets kneaded into it. Silky
and soft, it rises into a supremely
fluffy dough.
Mix the dough the night before,
and while you let it rise, make the
filling. Want to add a touch of
warmth? Mix in a teaspoon of
ground cinnamon and/or ginger.
The dough gets rolled out into a
large rectangle, and then the ruby-
red filling is spread across it before
it’s rolled into a long log. Cut the log
into 12 equal pieces and place them,
evenly spaced, into a buttered cas-
serole dish or 9-by-13-inch pan.
Cover the rolls, and let them rise
overnight in your refrigerator.
By morning, they’ll be puffed
and ready to bake. While they’re
in the oven, whip up a simple
cream cheese frosting. A splash of
orange blossom water adds a
lovely floral note, but it’s optional.
Let the rolls cool before cover-
ing them with the rich frosting.
Some of it will seep in, making the
buns extra gooey and just the
right amount of sweet.
[email protected]

should start over with fresh yeast.)

lAdd the flour, eggs and salt.

A ttach the dough hook and mix

on medium speed until a shaggy

dough forms, about 2 minutes.

Increase the speed to medium-

high and knead until the dough is

smooth and starts climbing up

the dough hook, 5 to 10 minutes,

stopping to scrape the sides of the

bowl as needed. With the mixer

running, add the cream cheese, a

few cubes at a time. Continue

mixing, stopping to scrape the

sides and bottom of the bowl as

needed. The dough will initially

fall apart, but after another 5 to 10

minutes of kneading, it will come

together into a smooth, glossy

ball. (To make this dough by hand,

see NOTES.)

lCover the bowl with a damp cloth

and allow the dough to rise until

doubled in size, about 1 hour.

lMake the filling: While the dough

rises, in the jar of a blender, com-

bine the cranberries, sugar and

orange zest. Blend until a smooth,

deep red puree forms, stopping to

scrape down the sides of the

blender jar as needed.

lAssemble the rolls: Grease a 9-by-

13-inch baking pan with 1 table-

spoon of butter.

lOn a lightly floured surface, roll

the dough into a 12-by-16-inch

rectangle. (If your kitchen is very

warm, or the dough seems very

soft, chill the dough in the freezer

for 10 minutes to make it easier to

roll and shape.) Using a spoon or

offset spatula, spread the cran -

berry filling evenly across the sur-

face of the dough. Starting on one

long side, gently roll the rectangle

up until it meets the other side.

Tightly pinch the loose side to

close the roll.

lTransfer the roll to a cutting

board, and cut it into 12 equal

pieces. Transfer the rolls to the

buttered baking pan, cut side

down. Cover with a damp tea

cloth or plastic wrap, and let the

rolls rise until they’re doubled in

size. This will take 1 to 2 hours at

room temperature, but you also

can allow the rolls to rise in the

refrigerator overnight — no lon-

ger than 10 hours — and bake

them in the morning.

lMake the frosting: In the bowl of a

stand mixer fitted with the paddle

attachment, combine the cream

cheese and butter. Beat on

m edium-high speed until

smooth, about 2 minutes. Stop the

mixer, scrape down the sides and

bottom of the bowl and add the

confectioners’ sugar, extract, if us-

ing, and salt. Beat on low speed

until combined, then increase the

speed to high and beat until very

light and fluffy, about 2 minutes. If

baking rolls in the morning,

r efrigerate the frosting overnight.

lWhen ready to bake, position a

rack in the middle of the oven and

preheat to 350 degrees.

lUncover the rolls and bake for 30

to 35 minutes, or until deep gold-

en brown. Cool until just barely

warm before frosting and serving.

l Notes

lTo make the cream cheese dough

by hand: In a large bowl, whisk

together the sugar, yeast and

warm milk. Allow the mixture to

sit in a warm place until thick and

foamy, about 10 minutes. Whisk

in 2 cups (250 grams) of flour, the

eggs and salt. Using your hands,

knead the rest of the flour into the

dough and continue kneading

u ntil the dough is smooth. Add

the cream cheese, kneading until

it’s fully incorporated, then con-

tinue to knead until the dough is

very smooth and pliant, 10 to 15

minutes. Continue with the rest of

the recipe.

l If you’re having trouble finding

cream cheese, here are some sub-

stitution ideas: In the dough for

the rolls, you can use 4 ounces of

unsalted butter. For the frosting,

you can use ricotta cheese. Follow

the instructions above, but re-

place the cream cheese with 4

ounces of fresh whole-milk ricotta

cheese. If the cheese is wet and

milky, drain it first by putting it in

a colander and gently pressing

out any excess liquid. Increase the

amount of confectioners’ sugar by

(^1) / 4 cup if the frosting still is too
soft.
Nutrition | Per roll: 450 calories, 8 g protein,
67 g carbohydrates, 17 g fat, 10 g saturated
fat, 92 mg cholesterol, 235 mg sodium, 3 g
dietary fiber, 32 g sugar
Recipe tested by Ann Maloney; email
questions to [email protected]
Mix a batch of cranberry rolls before bed and they’ll rise before you do

SCOTT SUCHMAN FOR THE WASHINGTON POST; FOOD STYLING BY MARIE OSTROSKY FOR THE WASHINGTON POST

baked oatmeal, but instead of the

single whole grain, this dish also has

quinoa and chia seeds, which add

alluring texture (and color, if you

use red quinoa), plus protein and

healthy fats. Steeping the quinoa

and chia steep in boiling water as

you prep the rest of the ingredients

gives them a head start on

softening, so they are tender as they

meld with the oats in the oven.

As the dish cooks, it perfumes the

kitchen in the most homey,

comforting way, thanks to the warm

seasonings — maple syrup, vanilla

and cinnamon — and the aromas

released as the fresh apple and

cranberries bake.

Digging in to the tender hearty

grain-seed mix, with its softened

sweet and tart fruit, toasted pecans

and bright bits of chopped

crystallized ginger is an entirely

new and exciting breakfast bake

experience, a festive and carefree

way to serve a crowd, or have

breakfast on hand for one or two for

several days, that will set you on the

best track for the day ahead.

[email protected]

Krieger is a registered dietitian,

nutritionist and cookbook author who

hosts public television’s “Ellie’s Real

Good Food.” Learn more at

elliekrieger.com.

Breakfast bakes are
forever entwined
with the holidays
for me, because the
first time I ever
tasted one was
Christmas week at
a friend’s lake
house in Michigan.
My friend’s mom
notably wrangled
our gang of overnighting 20-
somethings with the imperturbable
grace of a seasoned host. When she
served her breakfast bake I
remember thinking what an
ingeniously carefree way it was to
feed a hungry group. (I recognized
that kind of thing even back then.) I
also recall the dish being very
delicious and rich, loaded with
sausage, cream and lots of cheese.
Now that I am the one in charge
of feeding pajama-clad friends and
family during the holidays, I
happily lean on breakfast bakes too;
sometimes sweet, sometimes
savory, but always re-envisioned to
be more produce-focused and
healthful, yet just as satisfying. Even
when it’s just me and my husband, a
bake comes in handy as a
reheatable breakfast at the ready.
This version is my new favorite,
brimming with holiday flair and
nutritional goodness. It’s similar to

This oat breakfast bake is a no-fuss morning treat

Ellie
Krieger

NOURISH

TOM MCCORKLE FOR THE WASHINGTON POST; FOOD STYLING BY GINA NISTICO FOR THE WASHINGTON POST