@rawer_17: جوف السرحان👏🔥@برقان الشراري #جوف_السرحان #وادي_السرحان #الشرارات #fyp #الجوف

M🇸🇦

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Thursday 12 February 2026 21:01:30 GMT

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Comments

A :

الجوف جوف الشرارات😎👏

2026-02-17 23:02:11

66

عبدالملگ 😻🤍🫰🏻. :

الشرارات

2026-05-24 21:44:57

8

محمد الشراري ⁵⁰⁹ :

الله ليوفقني اني مريت كل الجوف ولا عمري شفتكم وما أعرفتكم إلا من التيك

2026-05-01 21:35:45

32

🇸🇦خالد الشراري🇸🇦 :

الموجود يثبت الوجود ونعم للجميع

2026-03-28 05:14:03

11

Y :

شمري واقول لسرحان🫡🤍

2026-02-12 21:26:58

34

سيف الشراري :

هھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھھهـه

2026-04-23 00:53:27

1

جندي طنايا 🗞️ :

ونعمم

2026-04-29 11:41:19

2

ٰ :

زين ارسل حلم

2026-05-02 19:51:58

3

تّ الرويلي :

طيب الدريعي يسلم عليك

2026-02-13 11:45:38

10

تركي الاول :

سكان الديره الشرارات 400 كيلو مربع اذ انت ساكن عند حوطتك وتجسبه سكن🥰

2026-02-28 03:56:03

11

🫠M❤️ :

طيب عندي سوال انتم اتعرفون حرب صيفور ولا لا

2026-03-27 10:27:36

3

يزن السرحاني💐🤍. :

رسالتي لكل التعليقات الضحك ع قد الوجع 😉

2026-02-17 00:09:01

7

أنتبه على نفسكA😔💔. :

جوف الشرارات 509

2026-03-05 12:07:18

7

✰ℤ :

ونعم بالجميعع ولاكن الجوف جوف الشرارات👋🏽

2026-05-01 16:40:22

3

الذيب :

حكام الجوف الشعلان من الروله ونعم بالجميع

2026-02-26 19:15:48

6

R :

السرحان مابه شك

2026-05-02 10:59:06

3

شراري🤩💤" :

: ﮼ههههههههههههههههههههههههههههّـہ ♕ ❜ A08‹໌•😂💔 ♕.😹🏃🏾١5م.

2026-02-26 00:44:49

4

🫠M❤️ :

انا مافهمت وش قال هو قال السرحان أو الشرارات

2026-03-27 10:27:14

0

ولد عمك في الدايري :

السرحان و الجلاس سكان الجوف لكن اذا تبي بزمن القديم السرحان اتوقع

2026-04-22 17:28:54

3

Almnsor :

بي عصر حكم السرحان الجوف

2026-02-17 18:47:00

1

نواف السرحاني :

جوف السرحان

2026-05-01 21:04:07

2

الذيب :

اقرو التاريخ الله يحفظكم واقرو عن الدريعي الشعلان حاكم الجوف والقريات وسلامتكم

2026-02-26 19:17:29

1

حمد العليان السرحاني :

حي

2026-03-02 19:05:21

1

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Mini Cinnamon Roll Focaccias 🤎 Makes 19 Ingredients: 1x batch same-day focaccia dough (same-day recipe is pinned at the top of my page here or page 22 in my cookbook). 3-4 Tbsp (45-60g) butter, to brush tins brown butter cinnamon sugar: 1/2 cup (115g) melted salted butter, browned 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 tsp vanilla extract •mix all together once butter has been browned whipped cream cheese frosting: 4 Tbsp (60g) salted butter, softened 7oz (200g) cream cheese, room temp 1 1/8 cup (140g) powdered sugar 1/2 tsp vanilla extract 3 Tbsp (45ml) heavy cream (double cream) •whisk everything but the cream until light and fluffy, about 2-3 minutes. Drizzle in the cream while still whisking until thick and velvety, about 1 minute. Decant into a piping bag. Cinnamon glaze: 1 cup (125g) confectioners sugar 1/8 tsp cinnamon 2 Tbsp milk (plus more if needed) 1/4 tsp vanilla extract •whisk all together until smooth Method: 1. Mix up the dough and perform the stretch & folds as normal 2. After proofing in bowl, divide into 50g dough portions on a buttered work surface. There should be about 19 pieces. 3. Place each into a buttered muffin tin 4. Cover and proof for about an hour. They should have risen to nearly the top of the tin. 5. Brown the butter and mix the cinnamon sugar mixture. When dough has finished rising, top each portion with 2 teaspoons of the mixture and dimple in. 6. Bake at 220C/430F for 16-18 minutes on lowest rack until golden. If baking two trays at a time, bake one on bottom and one in middle and rotate midway through the bake 7. Choose frosting or glaze option and mix up while the focaccias are baking (instructions above). 8. If frosting, jab a hole into the middle of each (I use a plastic straw), swirl it around to create a hole in the muffin and pipe a bit of frosting inside before piping more on top. Sprinkle with cinnamon. 9. If glazing, just drizzle glaze generously over each and set aside to harden. Enjoy! A few notes: You can choose to do half frosted and half glazed like I did here - just halve the quantities in the recipe (or do full amount if you like it extra glazed/frosted!). To make ahead: You can freeze these (unglazed/unfrosted) in freezer bags, warm back up in the oven or air fryer and then glaze/frosted when they’re warm again. Sometimes I only want to do 12 of these (one muffin tin’s worth), so I’ll use the remaining portion of dough to make a small Sicilian style focaccia pizza. You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort… If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… #focaccia #breadtok #focacciatok #cinnamonrollfocaccia #cinnamonbunfocaccia #cinnamonbuns #cinnamonroll

Mini Cinnamon Roll Focaccias 🤎 Makes 19 Ingredients: 1x batch same-day focaccia dough (same-day recipe is pinned at the top of my page here or page 22 in my cookbook). 3-4 Tbsp (45-60g) butter, to brush tins brown butter cinnamon sugar: 1/2 cup (115g) melted salted butter, browned 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 tsp vanilla extract •mix all together once butter has been browned whipped cream cheese frosting: 4 Tbsp (60g) salted butter, softened 7oz (200g) cream cheese, room temp 1 1/8 cup (140g) powdered sugar 1/2 tsp vanilla extract 3 Tbsp (45ml) heavy cream (double cream) •whisk everything but the cream until light and fluffy, about 2-3 minutes. Drizzle in the cream while still whisking until thick and velvety, about 1 minute. Decant into a piping bag. Cinnamon glaze: 1 cup (125g) confectioners sugar 1/8 tsp cinnamon 2 Tbsp milk (plus more if needed) 1/4 tsp vanilla extract •whisk all together until smooth Method: 1. Mix up the dough and perform the stretch & folds as normal 2. After proofing in bowl, divide into 50g dough portions on a buttered work surface. There should be about 19 pieces. 3. Place each into a buttered muffin tin 4. Cover and proof for about an hour. They should have risen to nearly the top of the tin. 5. Brown the butter and mix the cinnamon sugar mixture. When dough has finished rising, top each portion with 2 teaspoons of the mixture and dimple in. 6. Bake at 220C/430F for 16-18 minutes on lowest rack until golden. If baking two trays at a time, bake one on bottom and one in middle and rotate midway through the bake 7. Choose frosting or glaze option and mix up while the focaccias are baking (instructions above). 8. If frosting, jab a hole into the middle of each (I use a plastic straw), swirl it around to create a hole in the muffin and pipe a bit of frosting inside before piping more on top. Sprinkle with cinnamon. 9. If glazing, just drizzle glaze generously over each and set aside to harden. Enjoy! A few notes: You can choose to do half frosted and half glazed like I did here - just halve the quantities in the recipe (or do full amount if you like it extra glazed/frosted!). To make ahead: You can freeze these (unglazed/unfrosted) in freezer bags, warm back up in the oven or air fryer and then glaze/frosted when they’re warm again. Sometimes I only want to do 12 of these (one muffin tin’s worth), so I’ll use the remaining portion of dough to make a small Sicilian style focaccia pizza. You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort… If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… #focaccia #breadtok #focacciatok #cinnamonrollfocaccia #cinnamonbunfocaccia #cinnamonbuns #cinnamonroll

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