This recipe came from the back of a Fleischmann's Active Dry Yeast packet. It turned out so delicious that I just had to re-post it here.
Note: I added a 1/4 cup packed brown sugar to the glaze and thinned it out with a little more milk as needed (about 1 additional tablespoon). Brown sugar pairs so well with pineapple.
1/2 cup warm water
1 teaspoon granulated sugar
1 envelope Fleischmann's Active Dry Yeast
1/2 cup warm milk
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 and stir in enough of the remaining flour to make a soft dough.
Divide dough in half. Roll each half on floured surface to fit a jelly roll pan. Transfer one layer to a lightly greased jelly roll pan. Spread with Pineapple Filling. Top with remaining layer of dough. Seal edges together. Cut/Score the surface of the dough with a knife to let steam escape (I made 6 scores, about 2 inches each). Cover and let rise in warm place until doubled in size, about 1 hour.
Bake at 375°F about 35 to 40 minutes, or until done. Let cool in pan. Drizzle with 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 (20oz, or 2 1/2 cups) 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 sifted powdered sugar, and 1 to 2 tablespoons milk. Stir until smooth.