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Instructions |
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The pineapple filling has to cool so make it first. In a saucepan mix together the 1/2 cup sugar, salt, cornstarch and when blended stir in the egg yolk and pineapple. Cook, stirring until thick. Remove from heat and let cool to room temperature while you make the dough.
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Dough- Pour the scalded milk into large beater or mixing bowl, add the butter to soften it. Into measuring cup put granular yeast, the 1 teaspoon sugar and fill to 1/2 cup mark with lukewarm water. Give it one stir and let soak 10 minutes. When milk and butter have cooled to lukewarm add soaked yeast liquid, mix well, then add egg yolks, beating then the 4 cups flour.
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This is a soft dough and can be mixed with a spoon. Butter 2 - 8 x 8 inch square pans. Spoon half the dough into them (1/4 in each). Spreading smoothly. Spread with cooled pineapple filling.
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Sprinkle board with 1/2 cup flour and roll out remaing half of dough to 1/4 inch or 3/8 inch thickness and cut into 3/4 inch or 1 inch strips. Roll each strip under your palms to make them into 'ropes' and put these in a lattice pattern crisscross(as you would for a pie) over the pineapple filling -- allowing it to peek through. Set to rise until light about 1-1/2 hours or less. Bake at 375 degrees for 30-35 minutes. Careful not to let it burn.
When cool frost lattices strips with butter icing- Cream together 2 tablespoons butter, 1 Cup icing sugar, 1/2 tsp vanilla and 1 - 1/2 tbsp milk.
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Suggestions |
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Tip - to let rise turn on oven light and cover and put in oven and it won't take as long. Take out when ready and turn on oven.
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Originally Submitted
4/8/2013
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