 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Christmas and Easter ONLY Ingredients:
1 cup sugar |
6 tablespoons cornstarch |
1/2 teaspoon salt |
2 egg yolks, beaten |
oz cans pineapple chunk |
1 (20 ounce) can pineapple, crushed, drained (save juice) |
2/3 cup milk |
1 teaspoon sugar |
1 dry yeast |
1 cup butter |
1/4 cup warm water |
4 egg yolks, beaten |
4 cups flour |
Directions:
1. Filling:.
2. Mix dry ingredients in a large saucepan. Stir in egg yolks and pineapple juice, then stir in pineapple. Cook over medium heat, stirring constantly, until thick and smooth. Cool.
3. Dough:.
4. Scald milk and sugar, cool to lukewarm. Dissolve yeast in warm water. Add milk. Add beaten egg yolks.
5. Put flour into a large bowl. Cut in butter with pastry blender. Stir in yeast and milk mixture. Combine well.
6. Divide dough in half. Roll out 16x10 to fit greased jelly roll pan, have edges hang over. Spread with pineapple filling. Roll out the rest of the dough for the top. Seal edges. Slit top for steam.
7. Cover and let rise until the dough is doubled (about 1 hour).
8. Bake in a 375 oven for 35 minutes. Frost while still warm.
9. Serve cold.
|
|