Egg wash
2 pcs. Eggs
1 T. Milk
Pinch Salt

Glaze
180g Powdered Sugar
15–30g Milk
1g Cinnamon Powder

Procedure:
Dough
1. In a mixing bowl, dissolve yeast in milk.
2. Stir in eggs, butter, UNIVERSAL First Class Flour, salt and sugar.
3. Knead until soft dough forms, about 7 – 8 minutes.
4. Transfer dough in a greased bowl then let rise till double, about one hour.

Filling
1. In a saucepan, combine UNIVERSAL First Class Flour, sugar and salt.
2. Slowly stir in crushed pineapple and pineapple juice, stirring well to avoid lumps from forming.
3. Cook over low heat till thickened.
4. Stir in butter, mixing till incorporated.

Assembly
1. Divide dough in 3 equal parts.
2. Roll each into a 12” x 16” rectangle.
3. Spread the filling amongst the 3 dough parts.
4. Roll like a jelly roll.
5. Pinch seams well.
6. Form into a ring, pinching edge well.
7. Transfer onto a greased cookie sheet.
8. Cut dough to ¾ into the middle, keeping the middle part attached together. (Do 8 – 12 cuts)
9. Turn the cut portions into a quarter turn, exposing the filling.
10. Let rest till double.
11. Brush top with egg wash.
12. Bake at 350°F till golden, about 25 – 35 minutes.

Glaze and Finishing
1. Combine sugar, milk and cinnamon, whisking well till drizzling consistency.
2. Add enough milk to adjust consistency.
3. Drizzle over prepared braid