1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 egg yolk, slightly beaten
1 lg. can pineapple, undrained
2/3 c. milk
1 tbsp. sugar, divided
1 pkg. yeast
1/4 c. very warm water
3 eggs, lightly beaten
4 c. flour, sifted
1 c. butter

Mix 1/2 cup sugar, cornstarch and salt in a saucepan. Stir in egg yolk and pineapple. Cook until thick and smooth. Cool while preparing dough. Scald milk, add 1 teaspoon sugar and salt. Dissolve yeast in 1/4 cup warm water. Cut butter into flour, as for pie crust. Add milk, dissolved yeast and eggs. Dough will be soft and moist.

Divide in half and roll out on floured board. Place on greased jelly roll pan. Spread with pineapple filling. Roll remaining dough, cover filling and seal edges. Snip surface in several places. Cover with plastic wrap. Let rise until double in bulk, about 1 hour. Bake in a moderate 375 degree oven for 35-40 minutes. Cool, frost and serve.