DOUGH
4-5 cups sifted flour
2 ounces yeast
1 cup softened butter
4 heaping tablespoons sugar
3 egg yolks
1 cup warm milk, at least 110 degrees F
1 teaspoon salt
FILLING
1 can crushed pineapple
1/2 – 1 cup apricots
1/2 cup sugar
2 tablespoons flour
Dash salt
FROSTING
1 cup powdered sugar
2/3 cup brown sugar
A few drops of milk
DOUGH
In large mixing bowl, cut shortening into flour, salt and 2 tablespoons sugar.
Dissolve yeast and 2 tablespoons sugar in warm milk.
Beat egg yolks and add to milk. Let set 5-10 minutes or until yeast starts to activate.
Add liquids to dry ingredients.
Mix well, cover with dish towel and let rise until it’s doubled in size.
Note:
To make ahead, dough may be refrigerated overnight before cut, filled and braided.
FILLING
In saucepan, add pineapple, apricots, 1/2 cup sugar, dash salt and 1 1/2 tablespoons flour.
Cook until flour is clear. Then let mixture cool completely
BRAIDING AND BAKING DOUGH
Divid dough into four equal portions.
Roll each into a rectangle and 1/4 inch thick. Cut into three long strips.
Add filling in middle of each strip and pinch edges to seal.
Braid the strips to make one roll. Repeat THREE times.
Let rise until doubled in size.
Bake for 30-35 minutes in 350 degree F oven.
Let cool, mix frosting and drizzle over rolls.
