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Combine milk and water in a small bowl. Heat in the microwave for 15-20 seconds until just warm to the touch. Add yeast, stirring to combine, then let the yeast proof for 5-10 minutes until foamy.
In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat butter and sugar. Add egg and salt, mixing well and scraping down the sides of the bowl.
Add flour and milk/yeast mixture. Beat with the paddle attachment on medium-high speed for 7-10 minutes until it creates a sticky, smooth dough.
Spread the dough into an ungreased 9x13-inch baking dish in a thin, even layer. Cover with plastic wrap and let rise in a warm spot for 2-3 hours until doubled in size and puffy.
Preheat oven to 350°F.
Beat butter and sugar in a large bowl until fluffy and light, about 5 minutes. Add egg, corn syrup, water, and vanilla extract, mixing well to combine and scraping the bottom and sides of the bowl.
Add flour and mix well. Gently spread the top layer onto the bottom layer.
Bake for 35 to 45 minutes just until browned around the edges and still jiggly and not completely set in the center. Cool completely. Dust with powdered sugar and cut into squares to serve.