Baking Contests

Adult Baking Contest – Cinnamon Star Bread

Ingredients

Dough

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup instant mashed potato flakes
  • 1/4 cup nonfat dry milk
  • 3/4 cup + 2 to 4 tbs lukewarm water, enough to make a soft, smooth dough
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt

Filling

  • 1 large egg, beaten
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Sift the flour and dry milk. Add the potato flakes.
  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.

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

Judging Criteria

25 points: Overall appearance
10 points: Following Directions
15 points: Texture
10 points: Aroma
40 points: Flavor

Junior Baking Contest – Pumpkin Apple Crumb Muffins

Ingredients

Muffin

  • 1 ½ cups King Arthur Flour all-purpose flour
  • 1 1/8 cups white sugar
  • 2 teaspoons pumpkin pie spice
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (8 oz) 100% pure pumpkin
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 small apple (Macintosh) peeled, cored and finely chopped

Crumb Top

  • 1/8 cup white sugar
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 350 degrees.
  2. Place 12 paper baking cups in a muffin tin.
  3. Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.
  4. Combine pumpkin, eggs, oil and apple in medium bowl and mix well. Stir into flour mixture just until moistened.
  5. Fill baking/muffin cups ¾ full.
  6. Crumb Top – Combine sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or fork until crumbly.
  7. Sprinkle over top of muffins.
  8. Bake for 30 minutes or until tested with toothpick and it comes out clean.
  9. Cool in pan for 5 minutes, remove to wire racks to cool.
  10. Submit six muffins on a white paper plate.

Judging Criteria

25 points: Overall appearance
10 points: Following Directions
15 points: Texture
10 points: Aroma
40 points: Flavor

Association of Connecticut Fairs – Two-Crusted Apple Pie Contest

Contest Rules

  1. Each pie must be a 9” (measured at the top inside edge of the dish) Two-Crusted Pie, lattice-top is excluded.
  2. Submit a 3” x 5” 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).

Judging Criteria

40 points: Overall Appearance
10 points: Crust
40 points: Flavor
10 points: Texture

Baking Contests