|Milk||1 Cup (16 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening/Butter||1 Cup (16 tbs)|
|Flour||4 Cup (64 tbs)|
|Canned crushed pineapple||40 Ounce (Two No2 Cans)|
|Sugar||1 Cup (16 tbs)|
Scald milk, dissolve the yeast in about 14 cup of the milk that is just warm, use the milk for this before it gets too warm.
In the scalded milk, dissolve shortening, butter is best.
Add salt and sugar and stir to dissolve, cool to lukewarm and then add 3 egg yolks and 1 egg white plus 1/2 tsp.
Mix and blend well; add the yeast mixture.
Add 2 3/4 cups of the flour and beat with a wooden spoon, or you can use a mixer, until dough is smooth.
Add the rest of the flour gradually, as much of it as you need so the dough will not stick to the rolling pin.
Cover dough and let rise until doubled in bulk.
Divide dough in half and roll out each half, a little larger than a cookie sheet, place on cookie sheets and fill with the following filling, then turn edges of remaining extending dough over filling.
Bake in a 375 degree oven for about 21 1/2 minutes or until brown.
Before baking, beat 2 remaining egg whites to foam consistency and spread over cakes.
Filling: Drain pineapple and set aside.
In saucepan, put cornstarch and sugar, stir to blend.
Gradually add the juice from the pineapple; cook and stir over medium heat until clear, cool.
Add pineapple and spread on top of dough.
Spread out as far as pan will allow, then turn edges of dough over the filling. Serve as desired.