Frosted Pineapple Squares

By lauriecrane

Ingredients

• 1/2 Cups Sugar
• 1/4 tsp. Salt
• 1 (1 lb. 4 oz) Can Pineapple Chunks or Crushed, UNDRAINED
• 3 Tablespoons Corn Starch
• 1 Egg Yolk Lightly Beaten
• Dough
• 2/3 Cup Milk
• 1 pkg. Yeast
• 4 Egg Yolks (lightly beaten)
• 1 Cup Oleo or Margarine
• 1 tsp. Sugar
• 1/4 Cup Very Warm Water
• 4 Cups Flour (sifted)

Preparation

Step 1

Mix sugar, corn starch and salt in saucepan; stir in egg yolk and pineapple. Cook over medium heat, stirring constantly until thick and smooth, about 7 minutes. Cook to lukewarm while preparing dough.

Scald milk, add sugar - cool to lukewarm. Dissolve yearst 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 course meal. Stir in yeast and milk mixture, blend thoroughly. Dough will be soft and moist. Divide dough in half, roll one half out on floured board to fit bottom of cookie sheet 16" x 10" and overlap edges. Spread with cooled pineapple filling. Roll remaining dough with scissors to let steam escape. Cover, let rise in warm place until double in bulk, about 1 hour. Bake at 375° for 35 - 40 minutes. Frost with powdered sugar icing. Serve warm.