Lingkan Reang
Cook flour and milk into a paste, cool, and set aside.
Activate yeast with warm water for 5 minutes.
Mix the flour paste, sugar, milk, egg, butter, and yeast, then combine with flour to form sticky dough.
Proof the dough for 1.5-2 hours until doubled, then knead until smooth.
Divide dough, shape into balls, and let them proof on a tray for 1 hour.
Brush with egg wash and bake at 180°C for 25-30 minutes until golden.
Cool for 5 minutes and serve warm with milk.