Breads:

Jeweled Pineapple Rings

Comment on this recipe

Ingredients

Dough:
2 packages quick rise yeast
4-1/4 to 4-1/2 cups flour, divided
1/3 cup sugar
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs
Filling:
1/4 cup butter or margarine
1 cup powdered sugar
1/2 cup pecans, finely chopped
1/2 cup candied pineapple, finely chopped
Glaze:
1/4 cup pineapple juice
3 tablespoons sugar

Instructions

In a large mixing bowl, combine yeast, 2 cups flour, sugar and salt. Mix well. Heat milk, water and butter until warm. Add to flour mixture. Add eggs. Beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a soft dough. Cover, let rise in warm place for 15 minutes. For filling, cream butter and powdered sugar. Stir in pecans and pineapple. Roll dough to 18x12-inch rectangle. Spread filling lenghtwise over half the dough. Fold uncovered dough over filling. Cut into 18 strips; twist each strip 2 or 3 times. Loosely coil strips on greased cookie sheet; tuck ends under. Cover, let rise in warm place about 30 minutes. Bake at 375 degrees for 15 minutes. For the glaze, combine pineapple juice and sugar. Brush on baked rolls. Bake an additional 5-7 minutes until golden brown.

Marilyn Merchie
Rock Island