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

Cinnamon Star Bread

Class 65, Lot 82    |    Print Recipe

2 cups King Arthur All-Purpose Flour
1/2 cups instant mashed potato flakes
1/4 cup nonfat dry milk
3/4 cup plus 2-4 Tablespoons lukewarm water, enough to make a soft, smooth dough
1/4 cup (4 Tbsp) unsalted butter, room temp
1 teaspoon vanilla extract
2 teaspoons instant yeast
2 Tablespoons sugar
1 teaspoon salt
1 large egg, beaten
1/2 cup sugar
1 Tablespoon cinnamon


1.  First, measure the flour by gently spooning it into a cup, then sweeping off any excess.

2.  To make the dough: Combine all of the dough ingredients and mix and knead to make a soft, smooth dough.

3.  Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.

4.  Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

5.  On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter.

6.  Roll out a second circle the same size as the first and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.

7.  Place a 2-1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

8.  Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

9.  Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

10.  Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.

11.  While the star is rising, preheat the oven to 400°F.

12.  Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.

13.  Remove the loaf from the oven and allow it to cool for about 10 minutes.

Yield: 1 cake

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

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


Class 65, Lot 83
Sponsored by the Association of Connecticut Fairs


  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. Failure to adhere to these rules will disqualify the entered pie from the competition.
  6. All pies become the property of the Association of Connecticut Fairs (baking dishes will not be returned).

Overall Appearance 40 pts.
Crust 10 pts.
Flavor 40 pts.
Texture 10 pts.
Total 100 pts.

Pumpkin Apple Crumb Muffins

Class 4, Lot 28    |    Print Recipe

1-1/2 cups King Arthur All-Purpose Flour
1-1/8 cups white sugar
2 large eggs
2 teaspoons pumpkin pie spice
3/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (8 oz.) 100% pure pumpkin
2 eggs
2 Tablespoons canola oil
1 sm apple (Macintosh) peeled, cored and finely chopped
1/8 cup white sugar
1/4 teaspoon ground cinnamon
1 Tablespoon butter


Preheat the oven to 350°F.

Place 12 paper baking cups in a muffin tin.

Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.

Combine pumpkin, eggs, oil and apple in medium bowl and mix well. Stir into flour mixture just until moistened.

Fill baking/muffin cups 3/4 full.

Crumb Top: Combine sugar, flour and cinnamon in medium bowl. Cut butter with pastry blender or fork until crumbly.

Sprinkle over top of muffins.

Bake for 30 minutes or until tested with toothpick and it comes out clean.

Cool in pan for 5 minutes, remove to wire racks to cool.

Submit 6 muffins on a white paper plate.

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

ADULT RECIPE: Best Cinnamon Rolls

Class 65, Lot 84    |    Print Recipe

1 package (1/4 oz.) active dry yeast
1 cup warm whole milk (110-115°F)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs
1 teaspoon salt
4 to 4-1/2 cups King Arthur Flour
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar
3/4 cup packed brown sugar
2 Tablespoons ground cinnamon
1/4 cup butter, melted, divided


1.  Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3.  Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll one portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half of the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°F.

4.  Bake until golden brown, 20-25 minutes. Cool on wire racks.

5.  For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

Yield: 16 rolls

Submit 6 rolls on a disposable plate.

Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.

JUNIOR RECIPE: Cranberry Zucchini Bread

Class 4, Lot 29    |    Print Recipe

3 cups King Arthur Flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 Tablespoon vanilla extract
1 cup chopped frozen cranberries
1/2 cup chopped walnuts


1.  In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350°F for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves

Submit 1 loaf on a disposable plate.

Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.


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