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Pineapple Coffee Cake
DOUGH
3 c. sifted flour
3 egg yolks
1 oz. yeast 1 pkg. dry
1 c. butter
2/3 scalded milk
Cool to lukewarm add yeast.
FILLING
2 lg. can crushed pineapple with juice
3 tbsp. cornstarch
3/4 c. water
2 1/4 c. sugar
Cook until thick, cool.
In bowl sift flour, cut in butter. Add egg yolks and milk mixture
and mix. Chill in refrigerator. Place wax paper on wet surface and
roll out 1/2 of dough. Put in cookie sheet. Put in filling and roll
out other 1/2 of dough put over filling. Cover and let rise 1/2 hour
(1 hour uncovered). Bake at 375 degrees for 35 to 40 minutes.
Sprinkle with nuts and cherries.
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