Instructions

Into a bowl, break:

• 2 extra-large eggs.

Then whisk in:

• 1¼ cups sugar,
• 1 tsp. vanilla (or more).

Into another bowl, sift together:

• 6 cups flour,
• 1 package vanilla yeast (16g),
• 1 package Aurora bicarbonate ammonium (30g).

Into the flour, mix:

• 250 g Crisco (left at room temperature).

Then add egg mixture from above and as much milk as you need to make dough. Roll out onto countertop, make small circles, and roll out flat.

Into a pot, place:

• 4 cans pineapple (drained),
• ½ cup sugar,
• ½ cup cornstarch.

Cook until thick.

Stuff pineapple into dough, close into half moons and make little slits with scissors. Bake at 325°F for 20 minutes. Put icing sugar glaze on when cold.