1/2 cup warm water (100° to 110°F - 37° to 43°C)
1 teaspoon granulated sugar
1 envelope Fleischmann's Active Dry Yeast
1/2 cup warm milk (100° to 110°F - 37° to 43°C)
1 cup butter or margarine, softened
3 3/4 to 4-1/4 cups all-purpose flour
4 egg yolks
Pineapple Filling (recipe follows)
Powdered Sugar Frosting (recipe follows)
In large warm bowl, dissolve 1 teaspoon sugar in warm water. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
Divide dough in half. Roll each half on floured surface to fit a 15-1/2" x 10-1/2" x 1" (39cm x 26cm x 2.5cm) jelly roll pan. Transfer one layer to ungreased jelly roll pan. Spread with Pineapple Filling. Top with remaining layer of dough. Seal edges together. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375°F (190°C) about 35 to 40 minutes, or until done. Let cool in pan. Drizzle with Powdered Sugar Glaze while warm. Cut into squares to serve.
In a saucepan, mix 1/2 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt. Stir in 1 slightly beaten egg yolk and 1 can (1 pound, 4 ounces) undrained crushed pineapple in heavy syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cool.
Powdered Sugar Glaze:
In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 2 tablespoons milk. Stir until smooth.
Makes 48 squares.
Source: Fleischmann's Yeast
Date: July 29, 2003