STATEWIDE CONTESTS
BAKING


Sponsors:
Association of Connecticut Fairs, Inc.
Fairfield Processing Corp. (Makers of Poly-fil® products)
Woodstock Agricultural Society, "The Woodstock Fair"




ADULT RECIPE:
Cinnamon Swirl Bread

Class 65, Lot 82    |    Print Recipe & Rules

INGREDIENTS:
DOUGH
3 cups King Arthur Unbleached All-Purpose Flour
1/4 cup potato flour
1/4 cup non-fat dry milk
1-1/4 teaspoons salt
1/2 teaspoon cinnamon
3 Tablespoons sugar
2-1/2 teaspoons instant yeast
4 Tablespoons butter
1 cup lukewarm water
FILLING STREUSEL TOPPING
1-1/2 cups blueberries
1/4 cup sugar
1-1/2 teaspoons cinnamon
1/4 cup raisins or currants
2 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg beaten with 1 Tablespoon water
2 Tablespoons butter
2 Tablespoons sugar
1/4 teaspoon cinnamon
1/4 cup King Arthur Unbleached All-Purpose Flour

DIRECTIONS:

1.  In a large mixing bowl, combine all of the dough ingredients, mixing until the dough begins to come away from the sides of the bowl.

2.  Transfer the dough to a lightly-oiled work surface; knead it for 3 minutes, allow it to rest for 15 minutes, then continue kneading until smooth, an additional 8 to 10 minutes.

3.  Transfer the dough to a lightly-oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1-1/2 hours; it'll be puffy, if not doubled in bulk.

4.  Transfer the dough to a lightly-oiled work surface, and shape it into a long, thin rectangle, about 16x8".

5.  To make the filling, combine the sugar, cinnamon, raisins or currants, and flour.

6.  Brush the dough with some of the egg/water, and pat the filling onto the dough. Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 9x5-inch loaf pan.

7.  Cover the pan with lightly-greased plastic wrap, and allow the bread to rise for about 1 hour at room temperature, or until it's crowned about 1 inch over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

8.  In a small bowl, combine the streusel ingredients, cutting in the butter until the mixture is crumbly.

9.  Brush the loaf with the remaining beaten egg, and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.

10.  Bake the bread for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes or so if it appears to be browning too quickly.

11.  Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. Some of the streusel will fall off.

Yield: 1 loaf

Submit on foil-covered cardboard no larger than one inch from loaf.


JUDGING CRITERIA:
Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.


STATE TWO-CRUSTED APPLE PIE CONTEST

Class 65, Lot 83

RULES:

  1. Each pie must be a 9-inch (measured at the top inside edge of the dish) Two-Crusted Pie; lattice-top is excluded.
  2. Submit a 3x5-inch card with your recipe, your name and address.
  3. No pre-made or pie mixes will be allowed.
  4. The main ingredient must be apples; however, pies may include other fruits or ingredients.
  5. All pies become the property of the Association of Connecticut Fairs (baking dishes will not be returned).

JUDGING CRITERIA:
Overall Appearance 40 pts.
Crust 10 pts.
Flavor 40 pts.
Texture 10 pts.
Total 100 pts.

JUNIOR RECIPE:
Iced Oatmeal Applesauce Cookies

Class 4, Lot 28    |    Print Recipe & Rules

INGREDIENTS:
COOKIES ICING
4 Tablespoons unsalted butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup unsweetened applesauce
1-1/2 cups old-fashioned rolled oats
1-1/4 cups King Arthur All-Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup raisins
1-3/4 cups confectioners' sugar
3 Tablespoons pure maple syrup
3 Tablespoons water

DIRECTIONS:

1.  Preheat oven to 350°F.

2.  Put butter and sugars in large mixing bowl. Mix until combined.

3.  Add egg and applesauce, mix until well blended, 2 to 3 minutes.

4.  Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.

5.  Using a 1-1/2 ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.

6.  Whisk confectioners' sugar, syrup, and 3 Tablespoons water until smooth. Drizzle over cookies, let set.

Yield: About 2-1/2 dozen cookies

Submit 6 cookies on a white paper plate.


JUDGING CRITERIA:
Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.


ADULT RECIPE: Chocolate-Raspberry Swiss Roll

Class 65, Lot 84    |    Print Recipe

INGREDIENTS:
CAKE
5 large eggs, separated
1/2 cup plus granulated sugar
1/2 teaspoon pure vanilla extract
1/2 cup King Arthur Flour
1/2 teaspoon salt
4 Tablespoons unsalted butter, melted
2 Tablespoons confectioners' sugar
FILLING CHOCOLATE GLAZE
1-1/2 cups heavy cream
2 teaspoons granulated sugar
1/2 teaspoon pure vanilla extract
Pinch of salt
1/4 cup + 2 Tbsp seedless raspberry jam
8 oz. bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup milk
1/4 cup sugar
4 Tbsp unsalted butter, room temperature
Raspberries, for garnish

DIRECTIONS:

1.  Preheat oven to 350°F. Butter a 10x15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Using a rubber spatula, gently fold in the flour.

2.  In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.

3.  Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.

4.  In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.

5.  Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.

6.  Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.

Yield: 1 cake

Submit the cake, cooled completely, on a disposable plate or cardboard covered in foil.


JUDGING CRITERIA:
Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.


JUNIOR RECIPE: Cinnamon Sugar Donut Muffins

Class 4, Lot 29    |    Print Recipe

INGREDIENTS:
1/3 cup butter, softened to room temperature
1/2 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
1-1/2 cups King Arthur Flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1/4 teaspoon nutmeg
2 Tablespoons melted butter for topping
Cinnamon sugar mixture

DIRECTIONS:

1. Cream butter and sugar until fluffy. Add egg, vanilla, and milk. Stir in dry ingredients until just moistened. Fill greased muffin cups about two-thirds full. Bake at 350°F for about 18 minutes. While still warm, brush tops with melted butter, then roll muffins in cinnamon sugar mixture.

Yield: 10 muffins

Submit on a disposable plate.


JUDGING CRITERIA:
Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.

THIS YEAR'S SPONSORS