Soft milk cakes

Take the butter out of the refrigerator - it should be soft at room temperature.

Then you need to turn on the oven to warm up to 180-200 degrees, depending on the power of the oven. This is done so that the cakes rise in height and are evenly baked over the entire surface.

Transfer the required amount of softened butter to a deep container. Add sugar and beat everything thoroughly with a mixer until smooth.

Break an egg, beat it with a whisk or mixer and pour it into the mass with butter and sugar. Stir.

Pour the milk into the mass and mix everything well again.

Add vanilla sugar.

Sift flour from harmful impurities. Add baking powder to it and mix. Add flour in small portions and knead a soft elastic dough. Cover the dough with a clean towel and let it rest for half an hour.

After the specified time, take the dough, if necessary, knead it, adding a little flour, and roll out a rectangle 5-7 mm thick with a rolling pin.

Using round cookie cutters or cupcakes (you can just take an ordinary glass), cut out round cakes.

Put baking paper on a baking sheet. Transfer the cut-out cakes to the lined parchment.

Put a baking tray with cakes in a preheated oven for 15, maximum 20 minutes, depending on the power of the oven and the selected baking mode. As soon as the surface of the cakes turns red, it's time to pull them out. Otherwise, if the cakes are overexposed, they will turn out hard and hard.

After the cakes have cooled down a little, they can be served with hot milk or delicious cocoa. Soft milk cakes are perfect for breakfast or afternoon snack!

Bon appetit!