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@reality200621: life just dey hit anyhow🥺😤#lifehard #relatablecontent

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Saturday 06 June 2026 19:10:21 GMT
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U MAD? 🤭 #trollface #animation #fiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiip #me #internet Chocolate Doughnuts (Yeast-Raised, Deep-Fried) Time: 2 hours 30 minutes Yield: 10–12 doughnuts Ingredients: For the dough: · All-purpose flour — 250 g + 2–3 tbsp for dusting · Unsweetened cocoa powder — 30 g · Fast-acting dry yeast — 7 g · Sugar — 50 g · Salt — 1/2 tsp, level · Large egg — 1 (55–60 g) · Milk — 150 ml, warm (35–38 °C / 95–100 °F) · Butter — 40 g, melted and cooled to 30–35 °C (86–95 °F) · Vanilla extract — 1 tsp (optional) For frying: · Refined vegetable oil — 1–1.5 L · Powdered sugar — 3–4 tbsp for dusting Equipment: · Deep saucepan or deep fryer · Kitchen thermometer · Rolling pin · 8 cm and 2 cm cutters (or a glass and a small shot glass) · Slotted spoon · Cooling rack and paper towels Instructions: 1. Activate the yeast. Add 1 tbsp of the total sugar to 150 ml of warm milk (not hotter than 40 °C / 104 °F). Stir. Add 7 g of dry yeast. Leave in a warm place for 10–15 minutes. A foamy cap should form on the surface. If there is no foam, the yeast is inactive and the dough will not rise. 2. Dry mixture. In a large bowl, combine 250 g of flour, 30 g of cocoa, the remaining sugar (about 49 g), and 1/2 tsp of salt. Whisk until evenly combined. 3. Wet mixture. In a separate bowl, whisk 1 egg with 40 g of melted butter and 1 tsp of vanilla extract. Pour in the yeast mixture. Stir. 4. Kneading the dough. Pour the wet mixture into the dry ingredients. Stir with a spoon, then turn out onto a floured surface. Knead by hand for 8–10 minutes. The dough should become soft, elastic, and slightly sticky. Do not add too much flour: cocoa makes the dough denser, so it is important not to dry it out. If the dough is very sticky, add 1 tbsp of flour at a time, but no more than 2–3 tbsp total. 5. First rise. Grease a bowl with vegetable oil. Place the dough in it, cover with plastic wrap or a towel. Leave in a warm place (25–28 °C / 77–82 °F) away from drafts for 1–1.5 hours. The dough should increase 2–2.5 times in volume. 6. Shaping. Punch down the dough with your fist. Turn out onto a floured surface. Roll out into a sheet exactly 1 cm thick. Do not roll it thinner — the doughnuts will turn out dry. Cut out 8 cm circles. Make a 2 cm hole in the center of each. Gather the scraps, roll them into a ball, let rest for 5 minutes, and roll out again. 7. Second rise. Transfer the doughnuts onto parchment paper, cover with a towel. Leave for 15–20 minutes. They should rise slightly. 8. Heating the oil. Heat the vegetable oil in a deep saucepan. The oil layer should be at least 5–7 cm deep. The temperature must be strictly 170–175 °C (338–347 °F). Use a kitchen thermometer. Without a thermometer: drop in a piece of dough. It should float up, with active bubbles forming around it, but the dough should not darken instantly. If the oil is smoking, it is too hot. If there are almost no bubbles, it is too cold. 9. Frying. Carefully lower the doughnuts into the oil with a slotted spoon. Fry no more than 2–3 at a time so the oil does not cool down. Frying time: 1–1.5 minutes on one side until a firm golden-brown crust forms. Flip and fry for another 1–1.5 minutes. Total time — 2–3 minutes. Chocolate dough darkens more than regular dough, so judge by the bubbles and the firmness of the crust, not just by color. 10. Removing excess oil. Remove the doughnuts with a slotted spoon. Place on a rack lined with paper towels. Let the oil drain for 5–10 minutes. Do not cover with a lid, or the doughnuts will become soggy. 11. Dusting. Sift powdered sugar through a sieve over the cooled doughnuts. Optional: melt 100 g of dark chocolate with 30 g of butter and 2 tbsp of milk in a double boiler. Dip the tops of the doughnuts in the glaze. Let set on a rack. 12. Serving.
U MAD? 🤭 #trollface #animation #fiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiip #me #internet Chocolate Doughnuts (Yeast-Raised, Deep-Fried) Time: 2 hours 30 minutes Yield: 10–12 doughnuts Ingredients: For the dough: · All-purpose flour — 250 g + 2–3 tbsp for dusting · Unsweetened cocoa powder — 30 g · Fast-acting dry yeast — 7 g · Sugar — 50 g · Salt — 1/2 tsp, level · Large egg — 1 (55–60 g) · Milk — 150 ml, warm (35–38 °C / 95–100 °F) · Butter — 40 g, melted and cooled to 30–35 °C (86–95 °F) · Vanilla extract — 1 tsp (optional) For frying: · Refined vegetable oil — 1–1.5 L · Powdered sugar — 3–4 tbsp for dusting Equipment: · Deep saucepan or deep fryer · Kitchen thermometer · Rolling pin · 8 cm and 2 cm cutters (or a glass and a small shot glass) · Slotted spoon · Cooling rack and paper towels Instructions: 1. Activate the yeast. Add 1 tbsp of the total sugar to 150 ml of warm milk (not hotter than 40 °C / 104 °F). Stir. Add 7 g of dry yeast. Leave in a warm place for 10–15 minutes. A foamy cap should form on the surface. If there is no foam, the yeast is inactive and the dough will not rise. 2. Dry mixture. In a large bowl, combine 250 g of flour, 30 g of cocoa, the remaining sugar (about 49 g), and 1/2 tsp of salt. Whisk until evenly combined. 3. Wet mixture. In a separate bowl, whisk 1 egg with 40 g of melted butter and 1 tsp of vanilla extract. Pour in the yeast mixture. Stir. 4. Kneading the dough. Pour the wet mixture into the dry ingredients. Stir with a spoon, then turn out onto a floured surface. Knead by hand for 8–10 minutes. The dough should become soft, elastic, and slightly sticky. Do not add too much flour: cocoa makes the dough denser, so it is important not to dry it out. If the dough is very sticky, add 1 tbsp of flour at a time, but no more than 2–3 tbsp total. 5. First rise. Grease a bowl with vegetable oil. Place the dough in it, cover with plastic wrap or a towel. Leave in a warm place (25–28 °C / 77–82 °F) away from drafts for 1–1.5 hours. The dough should increase 2–2.5 times in volume. 6. Shaping. Punch down the dough with your fist. Turn out onto a floured surface. Roll out into a sheet exactly 1 cm thick. Do not roll it thinner — the doughnuts will turn out dry. Cut out 8 cm circles. Make a 2 cm hole in the center of each. Gather the scraps, roll them into a ball, let rest for 5 minutes, and roll out again. 7. Second rise. Transfer the doughnuts onto parchment paper, cover with a towel. Leave for 15–20 minutes. They should rise slightly. 8. Heating the oil. Heat the vegetable oil in a deep saucepan. The oil layer should be at least 5–7 cm deep. The temperature must be strictly 170–175 °C (338–347 °F). Use a kitchen thermometer. Without a thermometer: drop in a piece of dough. It should float up, with active bubbles forming around it, but the dough should not darken instantly. If the oil is smoking, it is too hot. If there are almost no bubbles, it is too cold. 9. Frying. Carefully lower the doughnuts into the oil with a slotted spoon. Fry no more than 2–3 at a time so the oil does not cool down. Frying time: 1–1.5 minutes on one side until a firm golden-brown crust forms. Flip and fry for another 1–1.5 minutes. Total time — 2–3 minutes. Chocolate dough darkens more than regular dough, so judge by the bubbles and the firmness of the crust, not just by color. 10. Removing excess oil. Remove the doughnuts with a slotted spoon. Place on a rack lined with paper towels. Let the oil drain for 5–10 minutes. Do not cover with a lid, or the doughnuts will become soggy. 11. Dusting. Sift powdered sugar through a sieve over the cooled doughnuts. Optional: melt 100 g of dark chocolate with 30 g of butter and 2 tbsp of milk in a double boiler. Dip the tops of the doughnuts in the glaze. Let set on a rack. 12. Serving.
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@VEECCI OFFICIAL.STORE Lock it in, glow all day ✨ Tried the Veecci Setting Spray and my makeup stayed flawless from morning to night no melting, no fading. Just a fresh, smooth finish that lasts 🎀 #veecci #settingspray #mattefinish #oilcontrol #makeup


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