Jeweled pineapple rings

12 Servings

Ingredients

Quantity Ingredient
3 cups Bread flour
1 pack Red Star active dry yeast or quick-rise yeast
¼ cup Sugar
1½ teaspoon Salt
¼ cup Oil
2 Eggs
⅓ cup Milk
⅓ cup Water
¼ cup Butter or margarine
1 cup Powdered sugar
½ cup Finely chopped pecans
½ cup Finely chopped candied pineapple
¼ cup Pineapple juice
3 tablespoons Sugar

Directions

FILLING

GLAZE

Date: Tue, 11 Jun 1996 23:52:56 -0400 From: Linda Robinson <CatRescuer@...> In large mixer bowl, combine 2 c. bread flour, yeast, sugar and salt; mix well. Heat milk, water and ¼ c. oil until very warm (120-130x 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 Quick-Rise yeast).

Prepare Filling: Cream ¼ 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 Quick-Rise yeast). Bake at 375x F for 15 minutes. Prepare Glaze: Combine pineapple juice and sugar; brush rolls. Bake 5-7 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.

EAT-L DIGEST 11 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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