Recipe - Jeweled Pineapple Rings

3 cup Bread flour
1 pack Red Star active dry yeast or
quickrise yeast
One fourth cup Sugar
1 One half teaspoon Salt
One fourth cup Oil
2 Eggs
1/3 cup Milk
1/3 cup Water

FILLING
One fourth cup Butter or margarine
1 cup Powdered sugar
One half cup Finely chopped pecans
One half cup Finely chopped candied
pineapple

GLAZE
One fourth cup Pineapple juice
3 tablespoon Sugar

Date: Tue, 11 Jun 1996 23:52:56 0400

From: Linda Robinson CatRescuer@AOL.COM
In large mixer bowl, combine 2 c. bread flour, yeast, sugar and salt; mix
well. Heat milk, water and One fourth c. oil until very warm (120130x F). Add
to flour mixture. Add eggs. Blend at low speed until moistened; beat 3
minutes at medium speed. By hand, gradually stir in enough remaining flour
to make a soft dough. Cover; let rise in warm place about 30 minutes (15
minutes for QuickRise yeast).

Prepare Filling: Cream One fourth c. butter; blend in powdered sugar. Stir in
pecans and pineapple.

On a lightly floured surface, roll dough to a 12" square. Spread Filling
over half the dough. Fold uncovered dough over Filling. Cut into 12
strips. Twist strips twice; loosely coil on greased cookie sheet, tucking
ends under. Cover; let rise in warm place about 50 minutes (30 minutes for
QuickRise yeast). Bake at 375x F for 15 minutes. Prepare Glaze: Combine
pineapple juice and sugar; brush rolls. Bake 57 minutes longer until
golden brown. Remove from cookie sheets; cool.

Holiday Variation: Use red and green candied pineapple.

Note: The ingredients in this recipe are proportioned for all automatic
bread machines using the "MANUAL" or "DOUGH" setting.

EATL DIGEST 11 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.