Its a Winner!

Cinnamon rolls are winners at our house for treats, breakfast, or sometimes breakfast-for-supper. This recipe is a purple ribbon recipe according to my family, and at the county fair last week, it proved to be a Reserve Champion winner of the open class foods division. I posted this recipe last fall with maple frosting which adds a nice fall taste. But we've found we like this yeast bread recipe for itself as well. Often I top the rolls with a glaze made from powdered sugar and flavored liquid coffee creamer.
For a county fair entry I left the topping/frosting off to give a better presentation. However much we like frosting, powdered sugar sprinkles, and glazes on baked goods, for fair judging it is best to leave that off. The judge wants to see the top of the roll or bread and often a glaze or frosting can make the top sticky and unattractive. When judging in another fair, I saw a beautiful coffeecake with the top ruined by a sticky (moldy looking) sprinkling of powder sugar which had absorbed moisture from the cake. And, yes, it is okay to freeze baked products prepared ahead of the fair. These rolls were frozen earlier in the week, in a tightly sealed plastic bag, thawed in the refrigerator overnight, then brought to room temperature the morning of the fair.

SPEEDY CINNAMON ROLLS 

Ingredients:

I cup water

1 cup milk

½ cup vegetable oil

½ cup granulated sugar

1 tsp. kosher salt

1 egg

6 – 6 ½ cups all-purpose flour

5 tsp. yeast (may use quick rise, if desired)

½ cup unsalted butter, very soft

1-2 Tbs. cinnamon

⅔ cup granulated sugar

⅔ cup packed dark brown sugar

This is the basic cinnamon roll recipe and directions. Refer to the blog of November 18 for the Maple Frosting or use your own. I've included the tips that work for me in the directions. 

Another tip: I always use Red Star Platinum yeast. It has a great rise. 

Directions:

1.    Combine milk, water, oil, sugar and salt in microwave safe bowl; heat for 1-2 minutes, until temperature is 120 – 130 degrees F. 

2.    While liquids are heating, measure 3 cups of flour into bowl of mixer; add yeast and combine will with flour. 

3.    Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 minutes, then add egg and beat an additional minute. 

4.    Switch to dough hook, and add 3 cups of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tack to the touch, but not sticking to sides of bowl. If dough is still too sticky, add remaining ½ cup of flour, a little at a time, beating with the dough hook, or mixing with a wooden spoon by hand after each addition. 

5.    Allow dough to rest for 10 minutes. Punch dough down; then place into a lightly floured work surface. Because this makes a large batch of dough, I divide the dough in half to work with it in smaller amounts. With a rolling pin, roll dough into a large rectangle. Spread softened butter over surface of dough, then sprinkle dough evenly with cinnamon, and both sugars. Using your palms, gently press the sugars into the dough a bit. I also add chopped pecans and craisins.

6.    Roll the dough from the long edge, gently tucking dough and the filling as you go. Adjust as you go to keep the dough even in circumference by gently stretching out the center. Using a  piece of dental floss, cut the roll into slices about 1.25 inches wide.  Place onto a  parchment covered baking pan. 

7.    Let rolls rise in a warm place for 25-30 minutes. Bake in preheated 350 degree oven for about 18-20 minutes, depending on size of rolls. Rolls will be done with the internal temperature (taken with a food thermometer) is 190-195 degrees. 

8.     Let rolls cool for 10-15 minutes, then frost if desired, letting the frosting spread over the warm roll. 

Purple Ribbon Quick Breads

     Fairs are great celebrations in our state. Both county fairs and state fairs are fun to attend and even take an entry to. As a 'foodie' and retired Extension agent, I get asked to judge a lot of fairs. This year I enjoyed judging 4-H Foods in a nearby county and at the state fair. Its always interesting to see what  4-Hers make and bring.
     Often judges are asked "what makes a blue or purple ribbon entry?" There are definite guidelines for judging each type of food. Quick breads can include loaf breads of fruit or nuts, muffins, cornbread, biscuits, and scones. This year I saw several entries of scones at the State Fair, definitely reflecting food trends. And it must have been a good zucchini year, there were lots of zucchini breads!
     Loaf breads, like banana bread or zucchini bread, are fast and easy to make, so a popular project for 4-Hers and other home cooks. I usually have a few loaves in the freezer for convenient gifts or refreshments. The crack on top is the biggest question. It is typical, and not unsatisfactory. Because the mass of batter heats slowly in the center and the crust forms more quickly, the batter 'erupts' as the bread rises. If you want to prevent this cracked crust, cover the top with a tent of heavy foil and remove it after the batter has risen and begins to brown, being careful not to touch the soft crust. This keeps the top moist and prevents a heavy crack from forming.
    Characteristics of a blue or purple ribbon loaf bread would be an even contour, rounded top, evenly browned top and bottom crust, uniform crumb color and well-distributed nuts and fruit. Often a crusty rim forms around the upper edge of the loaf. This is from over greasing the pan, allowing the oil to 'fry' up the sides as the batter rises. Lightly grease only the bottom on the pan to avoid this. Chopped nuts should be mixed evenly into the batter. Fruit can be tossed with flour to coat the pieces to help them remain well distributed and not sink to the bottom of the bread.
     Tips I always give for quick breads include buying fresh ingredients. I usually buy a new container of baking soda and baking powder either before the county fair baking or before holiday baking. Don't feel guilty about tossing an unused part of a box. Baking soda can always be used to freshen the refridgerator or sink drain. Nuts should also be fresh. This is a time it would be good to taste the ingredient before adding! Knowing when a quick bread is completely baked without becoming over baked is a trick. Many directions tell you to insert a toothpick to test for doneness when it comes out clean. A better method is to check the internal temperature. Quick breads are baked to the correct doneness when the temperature of a food thermometer measures 210 degrees.

There are several things I like about this banana bread recipe. It makes two loaves, one to serve and one to freeze. It is a moist, tasty bread. It uses the browning bananas that seem to appear before we've eaten them in a fresher state.

My very favorite quick bread

Special Banana Nut Bread

¾ cup butter, softened

1 package (8 oz) cream cheese, softened

2 cups sugar

2 eggs

1 ½ cups mashed ripe bananas (about 4 medium)

½ teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups chopped pecans, divided

In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Add bananas and vanilla; mix well. Combine the flour, baking powder, baking soda and salt, add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8 inch x 4 inch x 2 inch loaf pans. Sprinkle with remaining pecans. Bake at 350 degrees for 1 to 1 ¼ hours or until a toothpick inserted near the center comes out clean.
In a small bowl, whisk the glaze ingredients, drizzle over loaves. For the glaze I mix powder sugar with enough flavored coffee creamer to make a thick glaze.

Lemon Zucchini Bread at the State Fair judging

 Lemon Zucchini Bread

Ingredients:

1 ½ cup all purpose flour

½ tsp. baking soda

¼ tsp baking powder

¼ tsp salt

¾ cup sugar

1 cup finely shredded unpeeled zucchini

¼ cup cooking oil

1 egg

2 Tbsp. lemon juice

2 Tbsp. lemon peel

Glaze:

½ cup powdered sugar

1 Tbsp. lemon juice

1 tsp. lemon zest

Directions:

1.     n medium mixing bowl combine flour, baking soda, baking powder, and salt. Set aside.

2.     In a separate mixing bowl, combine sugar, zucchini, cooling oil, egg, lemon juice, and lemon peel. Stir to combine.

3.     Add dry ingredients to zucchini mixture; stir just until combined.

4.     Spoon batter into greased bread pan.

5.     Bake at 350 degrees for 50-55 minutes or until golden brown and set.

6.     Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.

7.     Once cool, combine ingredients for glaze and drizzle over bread.