Step 1

In a small bowl combine yeast, 1/4 tsp sugar and warm milk. Set aside for 5 minutes.

Step 2

In a stand mixer cream together the butter and 3 Tbsp of sugar until light and fluffy, about 3 minutes.

Step 3

Add the yeast mixture, egg, salt and flour and mix on low until combined.

Step 4

Increase speed and mix/knead for about 7 minutes, until the dough is smooth and has pulled away from the sides of the bowl.

Step 5

Press the dough into an ungreased 9x13'' baking dish. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 2 hours.

Step 6

Whisk together light corn syrup, water and vanilla until combined.

Step 7

In a separate bowl cream together the butter, sugar and salt until light and fluffy, about 5 minutes.

Step 8

Add egg, scraping down the sides of the bowl. Add a little of the flour, alternating with adding the corn syrup mixture, until both are combined.

Step 9

Preheat oven to 350 degrees F.

Step 10

Drop large spoonfuls of topping all over the risen dough. Use a spatula to gently smooth it into an even layer.

Step 11

Bake for 35-40 minutes or until the top has set and is golden brown. The center should still seem soft when it comes out of the oven. Allow to cool on a wire cooling rack to room temperature.

Step 12

Serve sprinkled with powdered sugar.  This cake is best enjoyed the day it is made.