@diyarbakirinyolundabill: bill kaulitz 2005//#tokiohotel #billkaulitz #fypage #kesfet #shitpost

𝙠𝙪̈𝙧𝙩 𝙗𝙞𝙡𝙡丰

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Region: TR

Monday 30 March 2026 17:55:16 GMT

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Comments

kwan🃏.💎br :

ขอเอาคริปนี้ไปตัดต่อใหม่นะคะ🙏🙏🙏

2026-05-27 11:40:50

0

💫💤𝐓𝐎𝐌 𝐚𝐧𝐝 𝐉𝐁💤✨ :

2026-06-04 16:00:45

17

токіо картель💀 :

Моя любимая эра🙏🏻

2026-06-06 11:47:34

8

ꢸ◟ 𝓂𝒾𝓃𝒾𝓇𝑜𝒽𝒶 ‹ ׄ ⃝🍇𖥻! :

Bu şarkı bana 4. Sınıf anılarımı hatırlatıyor

2026-06-25 19:14:36

5

🌀||𝓑uyucu𓏲𝄢 :

bende bu adama yanıyorum😔

2026-03-30 18:00:51

4

𝓛𝔂𝓭𝓲𝓪𓏲ּ𝄢 :

destekk

2026-03-30 19:32:28

2

𐙚𐑾𑄙ჩ𑄝ᩧ݊ʅωℓ🐰 :

ilk buarada

2026-03-30 17:56:17

1

anamayara🔥🇺🇸😎😵‍💫 :

2026-05-31 19:53:02

2

Zoe :

2026-08-20 19:33:39

1

𝓼𝓱𝓮𝓵𝓵 유진) :

2026-06-17 13:46:49

2

⁴⁸³丰ᴄʟᴀʀᴀ✮ᴋᴀᴜʟɪᴛᴢ㋖ :

2026-06-23 13:53:42

2

iiklm :

2026-06-25 08:27:43

1

dy_duw .丰. :

2026-06-23 13:43:02

1

Louis_Leyla_Dresche :

2026-07-21 06:33:40

1

#yado :

bu adam birimi

2026-03-30 18:11:04

3

⟢ 𝑴𝒂𝒙🪖🪽🚩 :

DESTEKK

2026-03-30 19:55:01

1

✨✨𝑪𝒐𝒓𝒕𝒊𝒔 ✨✨ :

✨😭

2026-06-28 00:54:56

1

✮bill kaulitz ㋖✮ :

amoo a bill kaulitz

2026-08-09 02:48:04

1

e̷l̷y̷x̷ :

İMDTHESAPASKIYAALIBMIŞ BEN SANA BERDEN ULAŞICAM

2026-03-31 11:43:23

1

firdess⁷ :

bayıldımmm

2026-03-30 20:20:38

1

firdess⁷ :

müqqq

2026-03-30 20:20:33

1

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Orange Brioche Recipe 🍊🤍 This fluffy brioche with fruity orange marmalade is a perfect combination of sweetness and aroma. 🥰 📝 Ingredients (for a 10 x 20 cm loaf pan) For the dough: • 250 g all-purpose flour (2 cups) • 30 g sugar (2 ½ tbsp) • 1 pinch of salt • 5 g dry yeast (or 10 g fresh yeast) (1 ½ tsp or 1 cube fresh yeast) • 100 ml lukewarm milk (⅓ cup + 1 tbsp) • 1 medium egg • 50 g soft butter (3 ½ tbsp) For the filling: • Orange marmalade For brushing: • 1 egg yolk • 1 tbsp milk • Pearl sugar 🤍 Instructions 1. Sift the flour into a bowl and make a well in the center. Add the yeast, 1–2 tbsp lukewarm milk, and 1 tsp sugar into the well, stir gently, and let it sit for 5–10 minutes until bubbly. Add the remaining ingredients and mix briefly, then knead the dough for 8–10 minutes until smooth and elastic. Gradually incorporate the butter into the dough while kneading until fully absorbed. 2. Cover the dough and let it rise in a warm place for 1–1.5 hours, or until it doubles in size. 3. Roll out the dough into a rectangle on a floured surface and spread evenly with orange marmalade. Roll it up tightly from the long side to form a log, then cut the log lengthwise into two equal strands. 4. Twist the two strands around each other twice to form a braid and place it in a parchment-lined loaf pan. Let it rise again for 1–1.5 hours until it puffs up and almost reaches the top of the pan. 5. Preheat the oven to 180°C (350°F). Mix the egg yolk with the milk and brush the brioche with the mixture. Use a sharp knife to make several slits on top and sprinkle with pearl sugar. 6. Bake the brioche for about 30–35 minutes, or until golden brown. If the top browns too quickly, cover it with aluminum foil. 7. Let the brioche cool completely before slicing, allowing the marmalade to set and the dough to firm up. Dust with powdered sugar before serving. Tip: For an extra citrusy touch, mix some grated orange zest into the dough. This brioche makes every breakfast table or teatime extra special! 🥰

Orange Brioche Recipe 🍊🤍 This fluffy brioche with fruity orange marmalade is a perfect combination of sweetness and aroma. 🥰 📝 Ingredients (for a 10 x 20 cm loaf pan) For the dough: • 250 g all-purpose flour (2 cups) • 30 g sugar (2 ½ tbsp) • 1 pinch of salt • 5 g dry yeast (or 10 g fresh yeast) (1 ½ tsp or 1 cube fresh yeast) • 100 ml lukewarm milk (⅓ cup + 1 tbsp) • 1 medium egg • 50 g soft butter (3 ½ tbsp) For the filling: • Orange marmalade For brushing: • 1 egg yolk • 1 tbsp milk • Pearl sugar 🤍 Instructions 1. Sift the flour into a bowl and make a well in the center. Add the yeast, 1–2 tbsp lukewarm milk, and 1 tsp sugar into the well, stir gently, and let it sit for 5–10 minutes until bubbly. Add the remaining ingredients and mix briefly, then knead the dough for 8–10 minutes until smooth and elastic. Gradually incorporate the butter into the dough while kneading until fully absorbed. 2. Cover the dough and let it rise in a warm place for 1–1.5 hours, or until it doubles in size. 3. Roll out the dough into a rectangle on a floured surface and spread evenly with orange marmalade. Roll it up tightly from the long side to form a log, then cut the log lengthwise into two equal strands. 4. Twist the two strands around each other twice to form a braid and place it in a parchment-lined loaf pan. Let it rise again for 1–1.5 hours until it puffs up and almost reaches the top of the pan. 5. Preheat the oven to 180°C (350°F). Mix the egg yolk with the milk and brush the brioche with the mixture. Use a sharp knife to make several slits on top and sprinkle with pearl sugar. 6. Bake the brioche for about 30–35 minutes, or until golden brown. If the top browns too quickly, cover it with aluminum foil. 7. Let the brioche cool completely before slicing, allowing the marmalade to set and the dough to firm up. Dust with powdered sugar before serving. Tip: For an extra citrusy touch, mix some grated orange zest into the dough. This brioche makes every breakfast table or teatime extra special! 🥰

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