5.2 ounces flour all-purpose ( 1 cup plus 3 tablespoons)
1.5 cups granulated sugar
3 tablespoons granulated sugar
3 tablespoons milk 1% low-fat room temperature
1 tablespoon powdered sugar
0.5 teaspoon salt
1 teaspoon salt
2 tablespoons butter unsalted softened
9 tablespoons butter unsalted softened
2.5 teaspoons vanilla extract
2 tablespoons water
2 tablespoons warm water (100° to 110°)
Equipment
bowl
frying pan
oven
knife
whisk
wire rack
blender
baking pan
measuring cup
Directions
Combine milk and 2 tablespoons warm water in a bowl, stirring with a whisk. Dissolve yeast in milk mixture.
Let stand 5 minutes.
Place canola oil and next 3 ingredients (through salt) in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).
Add egg, beating well. Weigh or lightly spoon 9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife.
Add flour and milk mixture alternately to sugar mixture, beginning and ending with flour. Beat 5 minutes or until dough is smooth and pulls away from sides of bowl.
Pat dough into bottom of a 13 x 9-inch metal baking pan coated with baking spray; cover with a damp towel.
Let rise in a warm place (85), free from drafts, 2 hours or until doubled in size.
Preheat oven to 35
Combine corn syrup, 2 tablespoons water, and vanilla in a bowl, stirring with a whisk.
Place 1 1/2 cups granulated sugar, 9 tablespoons butter, and 1/2 teaspoon salt in a large bowl; beat with a mixer at medium speed until fluffy (about 3 minutes).
Add egg, beating well. Weigh or lightly spoon 2 ounces (about 1 cup plus 3 tablespoons) flour into a dry measuring cup; level with a knife.
Add flour and corn syrup mixture alternately to sugar mixture, beginning and ending with flour mixture. Dollop topping over dough, and spread to edges of pan.
Bake at 350 for 35 minutes or until top is golden brown. Cool completely in pan on a wire rack.
Sprinkle with powdered sugar, and cut into squares.
