1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 egg yolk
1 can (1 lb. 14 oz.) pineapple chunks, drained
2/3 c. milk
1 tbsp. sugar
1 pkg. dry yeast
1/4 c. very warm water
4 beaten egg yolks
4 c. sifted flour
2 sticks butter

Mix first three ingredients in saucepan. Stir in one egg yolk, slightly beaten and pineapple chunks. Cook over medium heat, stirring constantly until thick and smooth, about 7 minutes. Cool to luke warm while preparing dough. Scald milk and 1 tablespoon sugar, cool to luke warm. Dissolve yeast in 1/4 cup warm water, add to milk mixture. Stir in the 4 lightly beaten egg yolks. Cut the butter into the flour using a pastry blender, until mixture resembles coarse meal. Stir in yeast and milk mixture, blend thoroughly. Dough will be soft and moist. Divide dough in half. Roll one half out on floured board to fit bottom of jellyroll pan and over lap edges about 16 x 10 inch. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling. Let rise in warm place until double in bulk. Bake at 375 degrees about 35 to 40 minutes. Frost with confectioners sugar icing. Serve warm.