1 pkg. active dry yeast
1/4 c. warm water
3/4 c. milk, scalded
1/4 c. butter
1/4 c. sugar
1 1/2 tsp. salt
3 egg yolks, well beaten
1 tsp. vanilla
Approximately 3 1/2 c. flour

FILLING:

9 oz. can crushed pineapple
1 tbsp. cornstarch
1 c. chopped candied fruit
1 c. chopped walnuts or pecans
1/4 c. sugar
2 tbsp. butter
1/2 c. raisins

Dissolve yeast in water. Combine milk, butter, and sugar and stir until butter is melted. Cool to lukewarm. Add salt, egg yolks, vanilla, and yeast. Add about 2 cups flour and beat until smooth. Add remaining flour gradually. Turn out on a floured board and knead until smooth. Place in a buttered bowl, cover, and let rise until doubled.

Place pineapple in a saucepan. Mix sugar and cornstarch and add to pineapple. Cook, stirring constantly, until slightly thick. Add butter. Remove from heat, add fruit, and cool. Stir in nuts.

When dough has doubled in bulk, turn out on a floured board and roll into a rectangle about 15 x 18 inches. Spread filling on dough and roll like a jelly roll. Cut into 1-inch slices. Arrange cut side up in a buttered 10-inch tube pan. Let rise until light, about 1 hour.

Bake at 350 degrees for 50 minutes to 1 hour. Remove from pan and cool. Dribble on top a thin Confectioners' Sugar Icing - 2-3 cups 10X sugar, 1/2 teaspoon vanilla, add milk slowly by teaspoon to desired consistency).