Recipe by The Kissing Cook
This is a recipe my grandmother made whenever company was coming over. I found it in her archives and was surprised to find that it was a Fleischmann's Yeast Recipe from a magazine dating back to 1961. It has brought back so many wonderful memories and I hope it will with you, too.
Top Review by Christi S.
Need a clarification - pineapple in heavy syrup or its own juice? When my grandmother made these in the 60s, I'm not sure the natural juice option existed. Since cornstarch is used to thicken, does it really matter which is used?
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 egg yolk, lightly beaten
- 1 (30 ounce) can pineapple chunks, undrained
- 2⁄3 cup milk
- 1 teaspoon sugar
- 1 (1/4 ounce) packagefleishchmann's active dry yeast
- 1⁄4 cup very warm water
- 4 egg yolks, lightly beaten
- 4 cups sifted flour
- 1 cup butter or 1 cup baking margarine
Directions See How It's Made
- Mix 1/2 cup sugar, cornstarch and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about minutes. Cool to lukewarm while preparing dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve Fleischmann's Yeast in very warm water; add to milk mixture. Stir in beaten egg yolks. Measure flour into large bowl. Cut margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. Roll half out on floured board to fit bottom of jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling. Seal edges. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375ºF oven for 35-40 minutes. Frost with confectioners; sugar icing. Serve warm.