@esarkhanofficial: Part 114||#varil_video🤫 #fyp #foryoupage #unfrezzmyaccount #1millionaudition foryoupage uill

⚡️zarar_khan_official💫

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Tuesday 21 April 2026 09:18:20 GMT

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๛Nawa͡b Log༻ :

wade Hayati

2026-04-24 11:31:09

0

Syed Sajjad Mhboob :

uffffffff words nahi hain mere pass tmhari taraf kernay ka leya❤️❤️❤️

2026-04-28 16:09:07

0

🥰🥰🥰🥰cute 🥰 🥰 🥰 foji💕❤❤ :

zabardast

2026-05-06 13:05:34

0

awais ali Arain,S D k :

so lovely

2026-04-22 01:55:14

0

Jamshaid Khaira :

achaaaa 😉

2026-04-22 06:44:15

0

سہیل مہر 🤍 :

Bakhat ❣️

2026-05-02 12:06:48

0

Jamshed khaira 💯 :

wadiiiiii hayatiiiiiiiii

2026-04-22 07:24:35

0

S L :

Hi

2026-04-23 14:27:09

0

Malikshadwadd :

2026-04-23 12:43:41

0

Rashid Bhai 850 :

mashallah vaddi hayati hovi jani 🥰🥰🥰🥰

2026-04-22 07:53:19

0

Ramzan jarwal :

💓💓💓💓

2026-04-21 09:49:54

0

اُسامہ H🌹 :

jive❣️❣️❣️

2026-04-22 22:57:19

0

چیف ڈاگرا کلاچی :

حیاتی دراز

2026-04-22 11:11:48

0

Rasheed_.AR :

wtsup yr

2026-04-21 13:10:11

1

Mohsinraza :

e💞💞💞💞💞💞💞

2026-04-21 09:20:37

1

عرفان بھکر اﻻ :

💋💋💋💋💋💋💋💋💋💋💋💋💋💋💋hi

2026-04-21 09:20:34

4

Aنas علی Khaن :

ماشاءاللہ

2026-04-22 00:27:50

0

Ghulam Shabir :

Nice Shehzada veer

2026-04-21 15:07:43

0

Taunsa wal :

nice ❤️❤️❤️❤️🥰🥰🥰🥰

2026-05-12 03:31:05

0

alishah :

nice❤️❤️❤️

2026-04-22 01:46:10

0

shahzadbukhari5755 :

sohnraa🥰

2026-04-21 15:57:12

0

shahzadbukhari5755 :

Masha Allah 🥰

2026-04-21 15:57:04

0

rasoolbehram :

nice 🥰❤️🥰❤️

2026-04-21 10:07:26

0

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Raspberry cheesecake donuts ✨ Ingredients Donuts - 435g bread flour (3 cups + 2 tbsp) - 68g granulated sugar (1/3 cup) - 185g whole milk (3/4 cup) - 60g unsalted butter, softened (4 tbsp) - 7g active dry yeast (2 1/4 tsp) - 2 large eggs - 1 tsp vanilla extract - 1/2 tsp salt - Canola oil for frying Raspberry jam - 300g raspberries (about 2 cups) - 225g granulated sugar (1 cup + 2 tbsp) - Juice of 1/2 lemon - Cornstarch slurry Cheesecake filling - 5 oz cream cheese, softened - 250g powdered sugar (2 cups) - 57g unsalted butter, softened (4 tbsp) - 45g heavy cream (3 tbsp) - 2 tsp vanilla extract - 1 dolop of raspberry jam - 1/4 tsp salt Raspberry sugar - 15g freeze dried raspberries, blended (about 1 cup) - 120g granulated sugar (1/2 cup) Instructions - In a large bowl, bloom the yeast with 1 tbsp honey in the warm milk for 5–10 minutes, or until foamy - Add eggs, sugar, vanilla extract and mix until well combined. - Add the flour and salt, then mix until a shaggy consistency - Transfer the dough to a lightly floured surface (or use a stand mixer) and knead for 10–20 minutes, adding 1 tbsp of softened butter at a time until fully incorporated. Continue kneading until the dough is smooth, elastic, and passes the windowpane test. - Transfer dough to a lightly greased bowl, cover, and let rise 1–1½ hours, or until doubled in size. - While the dough rises, make the raspberry jam by cooking the raspberries, sugar, and lemon juice until thick. Add a cornstarch slurry if needed. Let cool. - Beat together the cream cheese, butter, powdered sugar, heavy cream, vanilla, salt, and a dollop of raspberry jam until fluffy. Refrigerate both fillings while the dough rises, then let them sit at room temperature before filling. - Punch down dough and separate into 12 balls (weighing 65g each) - Place the dough balls on a parchment-lined baking tray, leaving space between each. - Cover loosely and let rise for 30–40 minutes, or until puffy. When gently poked, the dough should slowly spring back, leaving a slight indentation. - In a large skillet heat oil to 315–335°F (aim for 330°F) - Fry the donuts, flipping every 30–45 seconds, until evenly golden brown and cooked through (about 2–3 minutes total). - Transfer the donuts to a wire rack to drain for 1–2 minutes. - Mix the freeze-dried raspberry powder with the sugar, then coat the warm donuts. - Poke a hole in each donut, then pipe in the raspberry jam followed by the cheesecake filling. • • • #baking #recipes #recipeideas #bakingideas #donuts

Raspberry cheesecake donuts ✨ Ingredients Donuts - 435g bread flour (3 cups + 2 tbsp) - 68g granulated sugar (1/3 cup) - 185g whole milk (3/4 cup) - 60g unsalted butter, softened (4 tbsp) - 7g active dry yeast (2 1/4 tsp) - 2 large eggs - 1 tsp vanilla extract - 1/2 tsp salt - Canola oil for frying Raspberry jam - 300g raspberries (about 2 cups) - 225g granulated sugar (1 cup + 2 tbsp) - Juice of 1/2 lemon - Cornstarch slurry Cheesecake filling - 5 oz cream cheese, softened - 250g powdered sugar (2 cups) - 57g unsalted butter, softened (4 tbsp) - 45g heavy cream (3 tbsp) - 2 tsp vanilla extract - 1 dolop of raspberry jam - 1/4 tsp salt Raspberry sugar - 15g freeze dried raspberries, blended (about 1 cup) - 120g granulated sugar (1/2 cup) Instructions - In a large bowl, bloom the yeast with 1 tbsp honey in the warm milk for 5–10 minutes, or until foamy - Add eggs, sugar, vanilla extract and mix until well combined. - Add the flour and salt, then mix until a shaggy consistency - Transfer the dough to a lightly floured surface (or use a stand mixer) and knead for 10–20 minutes, adding 1 tbsp of softened butter at a time until fully incorporated. Continue kneading until the dough is smooth, elastic, and passes the windowpane test. - Transfer dough to a lightly greased bowl, cover, and let rise 1–1½ hours, or until doubled in size. - While the dough rises, make the raspberry jam by cooking the raspberries, sugar, and lemon juice until thick. Add a cornstarch slurry if needed. Let cool. - Beat together the cream cheese, butter, powdered sugar, heavy cream, vanilla, salt, and a dollop of raspberry jam until fluffy. Refrigerate both fillings while the dough rises, then let them sit at room temperature before filling. - Punch down dough and separate into 12 balls (weighing 65g each) - Place the dough balls on a parchment-lined baking tray, leaving space between each. - Cover loosely and let rise for 30–40 minutes, or until puffy. When gently poked, the dough should slowly spring back, leaving a slight indentation. - In a large skillet heat oil to 315–335°F (aim for 330°F) - Fry the donuts, flipping every 30–45 seconds, until evenly golden brown and cooked through (about 2–3 minutes total). - Transfer the donuts to a wire rack to drain for 1–2 minutes. - Mix the freeze-dried raspberry powder with the sugar, then coat the warm donuts. - Poke a hole in each donut, then pipe in the raspberry jam followed by the cheesecake filling. • • • #baking #recipes #recipeideas #bakingideas #donuts

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