Ingredients:
1 (20 ounce) cans crushed pineapple, 1/2 c. reserved,drained for glaze
2 packages active dry yeast
1/3 cup lukewarm water
1/3 cup lukewarm pineapple syrup
3 eggs, lightly beaten
1/3 cup sugar
1/2 cup shortening, melted
1 teaspoon salt
1/2 teaspoon mace
5 cups all-purpose flour, sifted
1/3 cup currants
1/3 cup citron, finely chopped
melted butter
1 3/4 cups powdered sugar, sifted
Directions:
Drain pineapple well, pressing out and reserving syrup.
Set aside 1/2 c. drained pineapple for glaze.
Soften yeast in lukewarm waster and 1/3 cup pineapple syrup.
Combine eggs, sugar, melted shortening, salt and mace.
Stir in 1/2 c.flour, then add yeast mixture and beat well.
Stir in currants, citron and remaining drained pineapple.
Beat in remaining flour, reserving about 1/2 cup for kneading,to form a moderately soft dough.
Turn dough out onto lightly floured board.
Use remaining 1/2 cup flour and knead 3 to 5 minutes, until dough smooths out and rounds up.
Place in greased bowl, cover, and let rise in warm place until doubled (about 1 1/2 hours).
Punch down, then divide evenly into 24 pieces.
Shape into buns and place about 2″ apart on greased baking sheets.
Brush with melted butter and let rise until almost doubled (45 minutes to 1 hour).
With sharp razor blade or scissors, cut a 1/4 ” deep cross in the top of each bun.
Bake in center of 350F oven about 20 minutes.
When cool, frost with Pineapple Glaze.
Makes 2 dozen buns.
Servings: 24
Time preparation: 90 min.
Time total: 110 min.