Milk cakes are tender

Pour milk into a saucepan and heat it almost to a boil. Add sugar to the hot milk, stir and cook the mass over low heat for about 5 minutes, stirring. Remove from heat.
Add butter at room temperature to the milk mixture, cut into small pieces, stir thoroughly. The butter should melt completely. Let the mass cool down. Add 2 yolks (whites will not be needed in this recipe) and sour cream. Stir.
Sift flour and mix in a separate bowl with salt and baking powder.
Add the dry mixture to the liquid mixture in portions and knead the dough quickly enough. Wrap the dough in plastic wrap, leave at room temperature for 15 minutes, and then put it in the refrigerator for 1 hour.
Cover the baking sheet with baking paper, you can also use a silicone mat or simply lubricate the baking sheet with vegetable oil. Preheat the oven to 180 degrees.
Take the dough out of the refrigerator, roll out about 1 cm thick. Cut out the cakes with a glass or a special mold with a diameter of about 8-9 cm. You can use cupcake molds with a ribbed edge.
Put them on a baking sheet and bake for about 15 minutes.
The cakes should only be lightly browned on top. If they are overexposed in the oven, they can become harder.
After baking, cover the cakes with a towel and let them cool completely. If desired, they can be sprinkled with powdered sugar on top.
It is better to store them in a container with a tightly closed lid.
Such milk cakes are just a godsend for a modern housewife, since they are prepared from the most common products that are always at hand. The recipe is quite simple, so you can introduce children to baking and have fun and have a good time!
By the way, I advise a large family to bake a lot at once, as they are eaten instantly, especially paired with a glass of cold milk!
Bake with pleasure and please your loved ones.