Break an egg into a liter cup and add milk until it reaches 200 ml including the egg (about 2/3 cup milk).
Add butter cubes to the flour bowl and mix with your hands until crumbly.
Stir in the sugar. Make a hole in the center and add almost all of the milk mixture - leaving about 20-30 ml. Mix with your hands, until soft and slightly wet dough is formed. Transfer the dough to a floured surface and knead until a large smooth dough ball is created without cracks and holes.
With floured hands, flatten the dough into a circle, up to 2 cm thick. Create circles 5 cm in diameter. Strain and scrape the leftover until the dough runs out.
Place slightly on a baking sheet lined pan.
Brush with the remaining egg and milk mixture and bake 8-10 minutes, until golden brown.
Cool 5 minutes and serve in a cloth napkin to keep warm, along side butter or cream cheese and jam.
