In a small saucepan, warm the milk until lukewarm (about 110°F). Remove from heat and stir in 1 tablespoon of sugar and the active dry yeast. Let stand for 5-10 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, beaten eggs, and 4 tablespoons of melted butter. Mix until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.

While the dough rises, prepare the topping: In a medium bowl, cream together the softened butter and brown sugar until well combined. Set aside.

Once the dough has risen, punch it down and roll it out to fit a greased 9x13 inch baking pan. Press the dough evenly into the pan, making sure it reaches all corners.

Using your fingers, make deep dimples all over the surface of the dough, spacing them about 1 inch apart. This creates pockets for the topping to settle into.

Spread the brown sugar-butter mixture evenly over the entire surface of the dough, making sure to fill the dimples. Cover loosely with a kitchen towel and let rise for another 30 minutes.

Preheat the oven to 375°F (190°C).

Bake the Brunsviger for 30-35 minutes, until the topping is bubbling and caramelized and the edges are golden brown. The center should feel set when gently pressed.

Remove from the oven and let cool in the pan for 10 minutes. The topping will be very hot and will continue to caramelize slightly as it cools.

Cut into squares while still warm and serve. Brunsviger is best enjoyed the day it is made, preferably while still slightly warm.