@hairamuwonge:

Doreen Muwonge 🦋❤️🔐

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Region: QA

Wednesday 17 June 2026 09:44:04 GMT

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Comments

Mwavuyagarwanyina Denno :

hello beautiful

2026-07-14 21:16:32

0

Mpuga Mustafa :

Aloooooo 😂😂😂😂😂😂😂😂hehe

2026-07-12 10:34:49

0

@Hakisome :

mazima sisto

2026-07-14 07:11:51

0

ibrahim :

ye wewange nkolentya

2026-07-13 19:50:16

0

user3359570913574 :

mazima dear ❤️❤️❤️❤️❤️❤️

2026-07-10 23:59:35

0

wicked son :

truly speaking

2026-07-09 15:08:12

0

Ikhlassu :

2026-07-09 02:21:49

0

Mwene KANANURA Esau :

thanks for advice

2026-07-10 03:27:23

0

@abubaker#🇶🇦#🇺🇬#🇵🇸 :

😂😂😂awooo duka🤣🤣🤣🤣🤣

2026-07-12 12:50:07

0

Salim Saleh :

kituufu

2026-07-12 20:31:23

0

PRINCIPLED :

Are single

2026-06-19 09:52:15

2

DOWNTOWN :

ngomanyaaa

2026-07-09 22:03:43

0

ms Jerome :

Ejjo jiba misinde 😂😂🏃‍➡️

2026-07-09 06:53:27

0

Muyambi Denis :

😁😁😁 true

2026-06-17 09:54:13

0

Siliva :

owange bwatyo bwayogela era alaboka mwenzi nyooo

2026-06-20 00:09:45

1

Dan :

webale wama tubunsa

2026-06-18 04:42:57

1

Ronnie KRT :

Really

2026-07-06 18:50:55

0

juma mubilu :

bwekyirii

2026-07-07 12:04:51

0

Mwavuyagarwanyina Denno :

2026-07-14 21:16:39

0

Kibirige Ali :

u are true

2026-07-07 02:26:31

0

Daddy Rick :

mazima 🙏🙏🙏

2026-07-08 11:41:54

0

Joo :

very true

2026-07-08 11:23:29

0

FreddyT :

Beautiful are you taken already?

2026-06-17 09:55:45

1

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

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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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