Updated Wednesday, October 27th, 2010
Yield: Two braids
Add lemon peel and mace to Sweet Dough with last addition of flour. Continue as directed. Let rise until double, about 1-1/2 hours.
In a small saucepan, mix sugar and cornstarch. Stir in pineapple and juice; stir over medium heat until thick and bubbly. Cook and stir for 1 minute. Stir in lemon juice. Chill well.
Punch down dough and divide in half. Divide each half into thirds. On a lightly floured board, roll each third to a 13" by 6" rectangle. Divide half of the pineapple mixture among the three rectangles and spread out to one inch from the edges. Starting at long edges, roll up each rectangle and seal the seam. Repeat with other half of dough until you have 6 filled rolls.
On a lightly greased baking sheet, place three of the rolls about one inch apart and braid together loosely, starting at the middle and working toward the ends. Pinch ends together to seal and turn under. Repeat with other braid. Cover braids and let rise until doubled, 45 to 60 minutes. Bake at 375°F for 25 to 30 minutes.
Drizzle with confectioners sugar icing just before serving and sprinkle with toasted coconut.
Sprinkle yeast over water; set aside to proof. In a small saucepan heat milk, shortening, sugar, and salt until warm (shortening does not need to melt). Pour into large bowl of mixer; beat in 2 cups flour until well mixed. Add yeast mixture and eggs; beat, scraping bowl occasionally. Add 1/2 cup additional flour and beat well; add enough remaining flour to make a soft dough. Turn out onto a lightly floured surface. Knead for 8 to 10 minutes, until smooth and satiny. Place in a greased bowl; turn to grease top. Cover dough and proceed with desired recipe variations.
In this issue: Summer Off the Beaten Path
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