2 cups milk
1 (1/4 oz. ) package active dry yeast
1/2 cup lukewarm water
1/2 cup butter
1 1/4 cups sugar
2 tsp. salt
8 1/2 cups all purpose flour
1- 1lb 4oz. can crushed pineapple
2 tablespoons plus 1 1/2 tsp. cornstarch
5 tablespoons butter
Combine the pineapple with the juice and the cornstarch and blend well in small saucepan. Cook over medium heat until sauce thickens, about 3-5 minutes. Stir in 5 tablespoons butter. Set aside and allow to cool.
1/2 cup all purpose flour
1/2 cup sugar
3 tablespoons butter , cut into small pieces.
Whisk together flour and sugar and cut in butter until it forms crumbles
To make the dough, warm milk in medium saucepan over medium heat until it begins to form a skin ; do not boil. Cool until reaches 110-115 degrees. Dissolve the yeast in the lukewarm water and let set until foamy. Melt butter and allow to cool.
In a large bowl , whisk the eggs, sugar and salt with melted butter. Add cooled milk and the yeast mixture. Gradually add the flour 2 cups at a time. Use a wooden spoon to mix the flour into the wet ingredients. Keep adding the flour until it is completely incorporated and dough begins to hold together. Use a light hand; do not over work dough or you will have tough kolaches. The dough will be sticky, moist and light.
Lightly grease large bowl. Transfer the dough to the bowl, cover loosely with plastic wrap,and allow to rise until double. Leaving dough in bowl, punch down and wrap , place in refrigerator for at least 4 hour or overnight.
Remove dough and with lightly oiled hand form 18 dough balls and place in a oiled 12×17 inch baking pan. Make an indention in each bun without going through the bottom and fill with filling. Place pan with filled kolaches, covered in warm place to rise to almost double. Sprinkle tops with streusel . Bake in preheated oven at 375 degrees for 25-30 minutes or until golden.