Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BUNS***
  1                can  crushed pineapple -- (1 lb. 4 oz.)
  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
                        pineapple glaze
     1/2           cup  reserved crushed pineapple -- drained
  1 3/4           cups  powdered sugar -- sifted

Preparation:

Drain pineapple well, pressing out and reserving syrup. Set aside 1/2 cup 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 cup 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 inches 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 inch deep cross in the top of each bun. Bake in center of moderate oven (350 degrees) about 20 minutes. When cool, frost with Pineapple Glaze. Makes 2 dozen buns. GLAZE Combine 1/2 cup reserved drained, crushed pineapple with 1 3/4 cups sifted powdered sugar in small bowl. Makes 3/4 cup.

Nutritional Information:

4784 Calories (kcal); 123g Total Fat; (23% calories from fat); 89g Protein; 835g Carbohydrate; 561mg Cholesterol; 2327mg Sodium