In a medium bowl, combine the warm milk and active dry yeast. Stir gently and let sit for about 10 minutes, until foamy.

Add the eggs, sugar, salt, and melted butter to the yeast mixture. Stir until well combined.

Transfer the mixture to the bowl of a stand mixer fitted with the dough hook. Mix on medium-low speed while gradually adding the flour.

Once the dough comes together, increase the speed to medium-high and knead for about 6 minutes, until smooth, elastic, and slightly sticky. Scrape down the sides of the bowl as needed.

Place the dough in a lightly greased bowl (use vegetable oil). Cover with a clean, dry tea towel and let rise for 30 minutes.

Lightly grease a 9 × 13-inch (23 × 33 cm) baking pan with vegetable oil.

Gently deflate the dough and transfer it to the prepared pan. If the dough feels sticky, lightly flour your fingers and press it evenly into the corners.

Cover again with the tea towel and let rise for another 20 minutes.

Preheat the oven to 400°F (200°C).

In a saucepan over low heat, melt the butter with the brown sugar, date molasses (or maple syrup), vanilla, cinnamon, and sea salt. Stir frequently until the sugar dissolves and the mixture is smooth. Do not boil. Remove from heat and let cool slightly.

Use your fingers to press deep dimples all over the risen dough. Pour the warm caramel topping evenly over the surface.

Bake for 25–30 minutes, until the dough is puffed and the topping is bubbly and gooey.

Let cool slightly before serving. Enjoy warm.