Pineapple Ring

In a bowl, combine 1 cup all-purpose flour with sugar, salt, and yeast. Reserve

In a small saucepan, mix milk, water, and melted butter

Let it cool to room temperature (the butter does not need to melt)

Beat the reserved yeast mixture slowly into the cooled butter mixture, scraping down the sides of the bowl

Set aside

Beat eggs in a separate bowl until smooth

Remove 1 tablespoon of egg and reserve for brushing later

Fold the remaining egg into the dough mixture

Knead the dough for 2 minutes at medium speed

Add another 1 and 3/4 cups all-purpose flour and mix until smooth and sticky

Sprinkle the remaining flour on a surface and place the dough on top, kneading for 8 to 10 minutes

Place the dough in an oiled bowl, cover, and let rise for 1 hour and 30 minutes or until doubled

Meanwhile, prepare the topping: In a saucepan, mix pineapple juice, cornstarch, and jelly

Cook over low heat, stirring constantly, until the mixture thickens and comes to a boil

Remove from heat and stir in butter

Let cool

Roll out the dough into three equal parts

Reserve one part for decoration

On a floured surface, roll out the remaining two parts of dough into 25 cm circles

Place each circle on the bottom of a 30 cm diameter greased pie dish

Divide the topping mixture into two parts and spread over the dough, leaving a 1 cm border free

Roll out the reserved dough into ropes and place them along the edges of the pineapple, pressing gently

Let rise for 1 hour

Preheat oven to 180°C (medium) for 10 minutes

Mix 1 tablespoon water with reserved egg and brush the tops of the rings

Bake for 25 minutes or until golden brown

Remove from pie dish and let cool on wire racks, if desired

Cut into 16 slices

Servings: 256 calories per serving.