1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 egg yolk, slightly beaten
1 (1 lb., 13 oz.) can peach slices
3 3/4 c. to 4 1/4 c. unsifted flour
1 tsp. sugar
1 pkg. dry active yeast
1/2 c. milk
1/2 c. water
1 c. butter
4 egg yolks, room temperature
Confectioners' sugar frosting

Mix 1/2 cup sugar, cornstarch and salt together in saucepan. Stir in 1 egg yolk and undrained peach slices. Cook over medium heat, stirring constantly, until mixture comes to a boil. Set aside to cool.

In a large bowl, thoroughly mix 1 1/4 cups flour, 1 teaspoon sugar, and undissolved yeast. Combine milk, water and butter in saucepan, heat over low heat until liquids are very warm (120-130 degrees). butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl. Add 4 egg yolks and 1/2 cup flour. Beat at high speed 2 minutes.

Stir in enough flour to make a soft moist dough. Divide dough in half. Roll out 1/2 the dough on floured board to fit bottom of an ungreased 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Spread with cooled peach filling. Roll remaining dough large enough to fit bottom. Seal edges together. Snip surface of dough to let steam escape. Cover and let rise in warm place until double in bulk. About 1 hour. Bake 35 to 40 minutes at 375 degrees. Cool and frost with confectioners' sugar. Cut into squares.