Lingkan Reang
Activate yeast with warm milk, water, sugar, and let sit for 5 minutes.
Mix activated yeast with flour, salt, and butter, knead for 15-20 minutes until smooth.
Chill dough and butter block, then roll dough into a rectangle, sealing in the butter.
Perform a double turn, chill, then a simple turn, and chill again.
Shape dough into croissants, and proof in a steamy oven for 30-40 minutes.
Egg wash, bake at 200°C for 20-22 minutes, then cool before serving.