@lorenasilva_17:

𝑳𝒐𝒓𝒆𝒏𝒂 🐯

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Region: BR

Friday 19 June 2026 20:18:59 GMT

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Comments

Fernando Rodrigues Alencar :

vc e perfeitinha

2026-06-19 22:34:12

1

Luiz Freire de jesus :

linda ❣️👏👏👏👏

2026-07-10 19:29:33

1

John Eliassen :

💝💋💯very cute💯💋💝

2026-06-19 20:32:55

1

Sidnei alecrim da Silva :

linda maravilhosa

2026-06-19 20:24:49

1

user7463720197177 :

hola. bombon ❤️❤️❤️❤️❤️

2026-06-23 19:21:14

1

ابو شاكر العيساوي :

You're driving me crazy, prettier than the moon! 👍❤️🌹💋❤️🌹💋❤️🌹💋

2026-06-19 20:26:38

1

Julio Garcia :

Nossa que linda

2026-06-19 21:46:09

1

Claudio mineirinho uai :

2026-06-19 21:13:15

1

Zoltán Vida :

2026-07-30 10:52:20

0

Gianni :

ciao Lorena bellissima

2026-06-19 20:21:49

1

andresleonardo22 :

🤙🏻✨️bonita..🦋✨️😉

2026-06-19 21:18:45

1

facundo alegre :

princesa hermosa 💖😍💖💖💖

2026-06-19 20:37:00

1

João vale Voce :

2026-06-19 21:23:51

1

user7463720197177 :

❤️❤️❤️❤️❤️❤️

2026-07-08 11:35:22

1

Eduardo Alcaraz :

2026-08-04 02:38:26

0

محمد محمود :

2026-06-19 20:45:41

1

Terry Clemmons :

PERFECTION ❤️

2026-07-23 17:00:36

0

jrs :

linda

2026-07-21 08:43:44

0

vice :

ciao sei stupenda

2026-07-29 17:55:16

0

Fabiano Jardineiro Oficial :

2026-08-21 19:47:09

1

adenilson3983 :

oi Lorenna🥰🥰🥰🥰

2026-08-10 23:05:13

0

Luis Castillo :

Hola mi lerenita bonita🥰

2026-08-08 22:44:18

0

Odecio Cordeiro :

oLa.Linda

2026-06-19 22:13:15

1

To see more videos from user @lorenasilva_17, please go to the Tikwm homepage.

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GIANT RASPBERRY LEMON POPPYSEED MORNING BUN I would like this every morning from now on…please and thank you 🥹 Recipe below OR go to my website through the link in my bio 💗 #Recipe Details (serves 8-10) Lemon Poppyseed Dough: - 4 cups (520g) all-purpose flour @Bob’s Red Mill - 2 1/2 tsp (10g) instant yeast @redstaryeast - 1/4 cup (55g) granulated sugar - 2 tbsp (18g) poppyseeds - 1/2 tsp (3g) salt - Zest of 1 lemon - 1 cup (240ml) milk of choice, warmed to ~110F - 1/3 cup (76g) salted butter, almost melted - 2 eggs, at room temperature - 1 tsp (4g) vanilla extract or paste @Amoretti- Lemon Poppyseed Butter/Raspberry Filling: - 1/2 cup (113g) salted butter, at room temperature - 3/4 cup (165g) granulated sugar - Zest of 2 lemons - 2 tbsp (18g) poppyseeds - 1 cup (140g) raspberries, fresh or frozen - 1/3 cup (80ml) heavy cream, for pouring over the bun Raspberry Lemon Glaze: - 1 1/2 cups (180g) powdered sugar - 2 tbsp (30g) smashed raspberries, fresh or frozen - 1 tbsp (15ml) lemon juice Instructions: Start by preparing the dough. In a large bowl or the bowl of a stand mixer, whisk together the flour, yeast, sugar, poppyseeds, salt, and lemon zest. Heat the milk to ~110F in the microwave (45 seconds - 1 minute). Then, add the warm milk, butter, eggs, and vanilla to the flour mixture. Knead the dough with the stand mixer fitted with the hook attachment on low speed for 1-2 minutes (or mix with your hands), until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Then, knead the dough on low speed for another 3-5 minutes (or knead with your hands on a floured surface), or until the dough feels tacky, but is elastic and smooth. Place the dough into a lightly greased large bowl. Cover and allow to rise in a warm environment for 30-40 minutes, or until doubled in size. Grease a 12” cast iron skillet or a large cake pan, then roughly line with parchment paper. Prepare the lemon poppyseed butter for the filling. In a small bowl, combine the sugar and lemon zest. Rub the mixture together with your fingers, until combined and fragrant. Then in a medium bowl, combine the butter, lemon/sugar mixture, and poppyseeds. Mix until well combined and smooth. Set aside. Once the dough is doubled, turn it onto a floured surface. Use a rolling pin to roll the dough out into a 12x20” rectangle. Dollop and evenly spread the lemon poppyseed butter across the entire surface of the dough, then disperse the raspberries all over. Assemble. Starting with the long end, tightly roll the dough up into a log, ending with the seam side down and pinching the ends to seal. With a sharp knife, starting ~1-2” from one end, cut through the center of the roll all the way down lengthwise. With the cut side facing up, twist the dough ropes around each other all the way to the end. Then starting with one end, roll the twist up into a giant morning bun shape, like a snail, and tuck the end under. Gently lift and place into the prepared cast iron. Loosely cover the pan and allow to proof in a warm environment for 45 minutes, until puffy and risen. Preheat the oven to 350F. Once proofed, pour the heavy cream all over the bun. Bake at 350F for 40-45 minutes, rotating the pan halfway through, until golden. Remove and cool for at least 10 minutes. While cooling, prepare the raspberry lemon glaze by whisking together all of the ingredients in a medium bowl, until combined. Drizzle the glaze all over the bun. Slice and serve. Enjoy! #giantmorningbun #morningbun #lemonbuns #lemonsweetrolls #lemonpoppyseed #raspberry #raspberrysweetrolls #lemondessert #raspberrydessert #baking #Breakfast #brunch #summerbaking #summerrecipe #raspberrylemonglaze @KitchenAid @Lodge Cast Iron

GIANT RASPBERRY LEMON POPPYSEED MORNING BUN I would like this every morning from now on…please and thank you 🥹 Recipe below OR go to my website through the link in my bio 💗 #Recipe Details (serves 8-10) Lemon Poppyseed Dough: - 4 cups (520g) all-purpose flour @Bob’s Red Mill - 2 1/2 tsp (10g) instant yeast @redstaryeast - 1/4 cup (55g) granulated sugar - 2 tbsp (18g) poppyseeds - 1/2 tsp (3g) salt - Zest of 1 lemon - 1 cup (240ml) milk of choice, warmed to ~110F - 1/3 cup (76g) salted butter, almost melted - 2 eggs, at room temperature - 1 tsp (4g) vanilla extract or paste @Amoretti- Lemon Poppyseed Butter/Raspberry Filling: - 1/2 cup (113g) salted butter, at room temperature - 3/4 cup (165g) granulated sugar - Zest of 2 lemons - 2 tbsp (18g) poppyseeds - 1 cup (140g) raspberries, fresh or frozen - 1/3 cup (80ml) heavy cream, for pouring over the bun Raspberry Lemon Glaze: - 1 1/2 cups (180g) powdered sugar - 2 tbsp (30g) smashed raspberries, fresh or frozen - 1 tbsp (15ml) lemon juice Instructions: Start by preparing the dough. In a large bowl or the bowl of a stand mixer, whisk together the flour, yeast, sugar, poppyseeds, salt, and lemon zest. Heat the milk to ~110F in the microwave (45 seconds - 1 minute). Then, add the warm milk, butter, eggs, and vanilla to the flour mixture. Knead the dough with the stand mixer fitted with the hook attachment on low speed for 1-2 minutes (or mix with your hands), until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Then, knead the dough on low speed for another 3-5 minutes (or knead with your hands on a floured surface), or until the dough feels tacky, but is elastic and smooth. Place the dough into a lightly greased large bowl. Cover and allow to rise in a warm environment for 30-40 minutes, or until doubled in size. Grease a 12” cast iron skillet or a large cake pan, then roughly line with parchment paper. Prepare the lemon poppyseed butter for the filling. In a small bowl, combine the sugar and lemon zest. Rub the mixture together with your fingers, until combined and fragrant. Then in a medium bowl, combine the butter, lemon/sugar mixture, and poppyseeds. Mix until well combined and smooth. Set aside. Once the dough is doubled, turn it onto a floured surface. Use a rolling pin to roll the dough out into a 12x20” rectangle. Dollop and evenly spread the lemon poppyseed butter across the entire surface of the dough, then disperse the raspberries all over. Assemble. Starting with the long end, tightly roll the dough up into a log, ending with the seam side down and pinching the ends to seal. With a sharp knife, starting ~1-2” from one end, cut through the center of the roll all the way down lengthwise. With the cut side facing up, twist the dough ropes around each other all the way to the end. Then starting with one end, roll the twist up into a giant morning bun shape, like a snail, and tuck the end under. Gently lift and place into the prepared cast iron. Loosely cover the pan and allow to proof in a warm environment for 45 minutes, until puffy and risen. Preheat the oven to 350F. Once proofed, pour the heavy cream all over the bun. Bake at 350F for 40-45 minutes, rotating the pan halfway through, until golden. Remove and cool for at least 10 minutes. While cooling, prepare the raspberry lemon glaze by whisking together all of the ingredients in a medium bowl, until combined. Drizzle the glaze all over the bun. Slice and serve. Enjoy! #giantmorningbun #morningbun #lemonbuns #lemonsweetrolls #lemonpoppyseed #raspberry #raspberrysweetrolls #lemondessert #raspberrydessert #baking #Breakfast #brunch #summerbaking #summerrecipe #raspberrylemonglaze @KitchenAid @Lodge Cast Iron

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