For the Bread:
Ingredients:
- 2 packages yeast
- 1/2 C warm water
- 1 C warm milk
- 2 C flour
- 1 C butter
- 1/2 C sugar
- 2 eggs, slightly beaten
- 1 tsp salt
- 1 tsp ground cardamom
- 3 1/2 C flour
- 1 egg yolk
- 2 Tbsp milk
Dissolve yeast in a large mixing bowl. Add milk. Stir in beating until smooth flour, butter, sugar, eggs, salt and cardamom. Mix in flour to make a moderately stiff dough.
Turn dough out on a lightly floured surface; knead until smooth and satiny, about 10 minutes. Place in buttered bowl, turning buttered side up. Cover and let rise in warm place until double in bulk, about 1 1/2 hours.
Punch dough down; divide into 4 (I think Ginny does 6) equal portions. Roll each portion 9 into a 12×9 in rectangle. Spoon pineapple filling lengthwise down center of rectangle.
Slash dough on each side of filling into 12 1-inch strips. Weave strips diagonally, starting at the top, alternating left over right in a criss cross fashion. Stetch braid slightly, lengthening to 14 inches so pattern is more visible.
Combine egg yolk and milk. Brush egg mixture over dough portion only, not filling. Cover and let rise until double, about 10 minutes. Bake at 375 for 15-18 minutes or until golden brown. Cool on wire rack. Drizzle with powdered sugar glaze.
For the Filling:
- 2 (2 oz) cans crushed pineapple, drained well
- 1 1/2 C brown sugar
- 1 C raisins
- 4 Tbsp cornstarch
- 1/2 tsp cinnamon
Powdered Sugar Glaze:
- 2 C Powdered sugar
- 3 Tbsp milk
- 1/2 tsp vanilla
Cook pineapple raisin filling ingredients over medium heat, stirring constantly, until mixture is thickened and clear. Boil and stir an additional 2 minutes. Let cool before putting on bread dough.
Glaze: combine in a small bowl and beat until well blended.
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