Frosted Pineapple Squares
Source of Recipe
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Recipe Introduction
Servings: Makes 48 squares
List of Ingredients
1/2 cup warm water (100° to 110°F - 37° to 43°C) 1 teaspoon
granulated sugar
1 envelope 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)
Recipe
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.
Pineapple Filling:
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.
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