@konekocosplays: Rias! ❤️😈 #riasgremory #highschooldxd #riasgremorycosplay

KonekoCosplays on IG

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Region: CA

Wednesday 09 January 2019 19:46:17 GMT

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Comments

m2gud4uva :

Dam can’t tell which is better

2019-01-10 02:08:58

3

Scarr🇨🇦 :

😍 dang also I’m reading DXD

2019-01-09 20:31:23

2

Boredom :

I love high school DXD you’re my hero

2019-01-11 01:37:05

2

Boe :

Frakin perfect

2019-01-26 04:01:48

1

Echo :

I have always wanted to do cosplay, but I don’t have the supplies or clothes to do it. Any tips?

2019-01-20 03:46:08

1

Alejandro David Ramírez Samaniego :

[drool][drool][drool][drool][drool]

2019-01-19 14:06:38

1

kimmysmilesjiy272010 :

i finish high school dxd

2019-01-26 16:04:13

1

xavier :

high school dxd

2019-01-12 05:33:28

1

Mar :

KITTYYY is what my nephew said lmao

2019-01-12 03:16:17

1

Cryselolol :

I love highscoolDxD

2019-01-11 22:34:03

1

Randall Starling :

That cat in the background tho...😍

2019-01-11 08:57:15

1

Matheus Augusto :

Haha the lever is so close to the mirror XD

2019-01-10 21:52:19

1

m2gud4uva :

Dam can’t tell which is better

2019-01-10 02:08:58

3

Lil otter :

One of my favorite and and tik tok so far omg[drool][drool][drool]

2019-01-10 00:30:38

1

kitoshiki :

kawaii y esa es mi guafu favorito

2019-01-09 23:45:47

1

Thrill seeker :

I love ur vids ❤

2019-01-09 22:56:29

1

mario is not present :

you look amazing!

2019-01-09 22:32:30

1

Mike-Juliete :

beautiful :3

2019-01-09 22:09:10

1

Gabriel Rinaldi :

:3

2019-01-09 22:00:29

1

PRINCE WILL :

My brother loves rias

2019-01-09 21:48:12

1

bらm :

Wow

2019-01-09 20:28:56

1

Aether Salora :

very nice

2019-01-09 21:30:37

1

it_me_nox :

[drool]😍i Love xoxoxoxoxoxo

2019-01-09 20:40:32

1

calvin :

I’m waiting for season 5

2019-02-20 21:34:21

0

To see more videos from user @konekocosplays, please go to the Tikwm homepage.

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Glazed Cinnamon Roll Donuts 🍩🤎 These are my favorite donuts ever! So easy and delicious, hope you guys like it just as much! Yeast mixture : 2/3 cup warm milk, 105°-115°F (160g) 1/3 cup warm water, 105°-115°F (80g) 1 tbsp yeast (instant or active) (10g) 1 tbsp granulated sugar (12.5g) Wet ingredients: 3 large eggs, room temp 1/2 cup granulated sugar (100g) 1 tbsp vanilla extract 1/2 cup butter, softened (113g) (Added at the end) Dry ingredients: 5 cups flour (650g) + extra 1/2-3/4 cups (65g-98g) Ap or Bread 1 1/2 tsp salt **Oil to fry in Cinnamon sugar: **Water to spray 6 tbsp granulated sugar 1 1/2 tbsp cinnamon Glaze: 4 cups powdered sugar 1/2 cup hot milk 1/2 tbsp vanilla extract 1.) In large bowl whisk together the warm milk, water, sugar and yeast and allow to sit for 5 minutes until fluffy, then whisk in the sugar, eggs, and vanilla extract. After mix in 5 cups of flour and salt (add an extra 1/2 cup as needed a couple tbsp at a time).The dough should be tacky not sticky, knead for 10 minutes then cover and rest for 10 minutes. After the rest add in the butter a couple tbsp at a time and knead for 10-15 minutes. Place the kneaded dough into a lightly greased bowl then cover and proof for 45-60 minutes or until doubled in size (Or you can do an overnight rise). 2.) Once doubled in size roll the dough into a large rectangle then spray on some water, and sprinkle on your cinnamon sugar mixture. Roll and cut your dough however you prefer, I cut mine first then rolled them up individually. 3.) Place the cut out donuts on parchment paper then slightly flatten and cover and proof for 30-45 minutes or until almost doubled in size. Once doubled fry at 350F until golden brown on each side, then while warm dip the donuts into your glaze. Allow to cool and enjoy 🫶 Glaze: 1.) In a pot heat your milk until bubbles form and it’s on the edge of boiling, then add it to your powdered sugar and add in your vanilla. Whisk the glaze together until smooth, then cover until use Tips/info: Yeast: Both instant and active yeast work in the recipe, I used instant, if you use active be aware that it’ll take longer to rise Kneading: We knead the dough first without the butter to allow the gluten to have a better chance at developing and once developed we then rest to allow the gluten to rest a build strong dough. I used a stand mixer to make my dough. A tip I have kneading with a stand mixer is after kneading with it is to strengthen it by hand with a few slap and folds. Proof/Rise: For the first rise allow to the dough to get become almost doubled in size or do an overnight proof in the fridge (which I prefer). For the 2nd rise proof I don’t recommend fully getting to doubled in size as it can cause you to over proof and make your donuts collapse while frying. Try and get it about 80-90% increased in size Frying: Fry in a deep fryer until golden brown. Roll in cinnamon sugar while still hot from the fryer to allow the sugar to bind to the doughnuts properly. #honeybakes2 #bakingrecipe #cinnamonroll #donuts #fallbaking

Glazed Cinnamon Roll Donuts 🍩🤎 These are my favorite donuts ever! So easy and delicious, hope you guys like it just as much! Yeast mixture : 2/3 cup warm milk, 105°-115°F (160g) 1/3 cup warm water, 105°-115°F (80g) 1 tbsp yeast (instant or active) (10g) 1 tbsp granulated sugar (12.5g) Wet ingredients: 3 large eggs, room temp 1/2 cup granulated sugar (100g) 1 tbsp vanilla extract 1/2 cup butter, softened (113g) (Added at the end) Dry ingredients: 5 cups flour (650g) + extra 1/2-3/4 cups (65g-98g) Ap or Bread 1 1/2 tsp salt **Oil to fry in Cinnamon sugar: **Water to spray 6 tbsp granulated sugar 1 1/2 tbsp cinnamon Glaze: 4 cups powdered sugar 1/2 cup hot milk 1/2 tbsp vanilla extract 1.) In large bowl whisk together the warm milk, water, sugar and yeast and allow to sit for 5 minutes until fluffy, then whisk in the sugar, eggs, and vanilla extract. After mix in 5 cups of flour and salt (add an extra 1/2 cup as needed a couple tbsp at a time).The dough should be tacky not sticky, knead for 10 minutes then cover and rest for 10 minutes. After the rest add in the butter a couple tbsp at a time and knead for 10-15 minutes. Place the kneaded dough into a lightly greased bowl then cover and proof for 45-60 minutes or until doubled in size (Or you can do an overnight rise). 2.) Once doubled in size roll the dough into a large rectangle then spray on some water, and sprinkle on your cinnamon sugar mixture. Roll and cut your dough however you prefer, I cut mine first then rolled them up individually. 3.) Place the cut out donuts on parchment paper then slightly flatten and cover and proof for 30-45 minutes or until almost doubled in size. Once doubled fry at 350F until golden brown on each side, then while warm dip the donuts into your glaze. Allow to cool and enjoy 🫶 Glaze: 1.) In a pot heat your milk until bubbles form and it’s on the edge of boiling, then add it to your powdered sugar and add in your vanilla. Whisk the glaze together until smooth, then cover until use Tips/info: Yeast: Both instant and active yeast work in the recipe, I used instant, if you use active be aware that it’ll take longer to rise Kneading: We knead the dough first without the butter to allow the gluten to have a better chance at developing and once developed we then rest to allow the gluten to rest a build strong dough. I used a stand mixer to make my dough. A tip I have kneading with a stand mixer is after kneading with it is to strengthen it by hand with a few slap and folds. Proof/Rise: For the first rise allow to the dough to get become almost doubled in size or do an overnight proof in the fridge (which I prefer). For the 2nd rise proof I don’t recommend fully getting to doubled in size as it can cause you to over proof and make your donuts collapse while frying. Try and get it about 80-90% increased in size Frying: Fry in a deep fryer until golden brown. Roll in cinnamon sugar while still hot from the fryer to allow the sugar to bind to the doughnuts properly. #honeybakes2 #bakingrecipe #cinnamonroll #donuts #fallbaking

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