1 lb. 14 oz. can pineapple chunks
1/2 c. sugar
3 level tbsp. cornstarch
1/4 tsp. salt
1 egg, lightly beaten

Mix and cook over low heat until smooth and thick, stirring constantly. Cool until lukewarm while preparing dough.

DOUGH:

1 dry yeast cake
1/4 c. warm water
4 c. sifted flour
2/3 c. scalded milk
2 sticks butter
4 egg yolks, lightly beaten
1 tsp. sugar

Scald milk, add sugar, cool. Add egg yolks. Measure flour in large bowl. Cut in butter until it resembles coarse meal. Stir in milk mixture, blend well. Dough will be soft and moist. Divide in half. Roll out to fit cookie sheet, spread pineapple mixture, then the other layer of dough.

Snip surface to let steam escape. Cover and let rise about 1 hour. Bake at 350 degrees for 35 to 40 minutes. When cool, frost lightly with confectioners' sugar.