1 pkg. dry yeast
1 tbsp. sugar
1/4 tsp. salt
2/3 c. milk, scalded and cooled
1 c. butter
4 c. flour
3 egg yolks, beaten

Dissolve yeast, sugar and salt in milk and set aside. Cut butter into flour. Combine egg yolks and yeast mixture, add to flour mixture, stirring until dough holds together. Divide dough in half. Roll into rectangle and place in a greased jelly roll pan. Reserve half of dough. Combine:

1 (1 lb. 4 oz.) can crushed pineapple
1/2 c. sugar
3 tbsp. cornstarch

Spread over dough in pan, top with remaining dough, sealing edges. Cover with cloth and let rise 1 hour, then bake at 350 degrees for 30 to 35 minutes or until golden brown.

FROSTING:

1 1/2 c. powdered sugar
1/4 tsp. vanilla
3 tbsp. water
Chopped nuts

Combine all ingredients together until smooth. Spread over crust while still hot. Sprinkle with chopped nuts. Cool and cut into squares.