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@.rebelle88:

👈عايش وحداني 👉
👈عايش وحداني 👉
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Region: DZ
Wednesday 08 July 2026 18:43:00 GMT
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@marianafagundesoficial MARIANA FAGUNDES PODE ESTAR VIVENDO SUA MAIOR VIRADA! - - - - #mjmusiccy #marianafagundescy #musicasertaneja #sertanejo #musica
@marianafagundesoficial MARIANA FAGUNDES PODE ESTAR VIVENDO SUA MAIOR VIRADA! - - - - #mjmusiccy #marianafagundescy #musicasertaneja #sertanejo #musica
صلاة العشاء يوم امس للشيخ ‎#ياسر_الدوسري من جامع عمر بن عبدالعزيز في محافظة الجبيل تبارك الرحمن ، من سورتي الحاقة❤️‍🩹#الشيخ_ياسر_الدوسري_حفظه_الله #إمام_وخطيب_المسجد_الحرام #تلاوة_هادئة #الجبيل
صلاة العشاء يوم امس للشيخ ‎#ياسر_الدوسري من جامع عمر بن عبدالعزيز في محافظة الجبيل تبارك الرحمن ، من سورتي الحاقة❤️‍🩹#الشيخ_ياسر_الدوسري_حفظه_الله #إمام_وخطيب_المسجد_الحرام #تلاوة_هادئة #الجبيل
lo subi a mis stories y me pidieron muchisimo que lo suba acá, asi q se los dejo 🥰
lo subi a mis stories y me pidieron muchisimo que lo suba acá, asi q se los dejo 🥰
bri hates it#foy #fpy #add #kick
bri hates it#foy #fpy #add #kick
#foals #Summer #heat
#foals #Summer #heat
croissant shaped brown butter cinnamon rolls🧈🥐🤎 Ingredients: 100g butter, for browning Brown butter dough: 180ml (3/4 cup) warm milk 50g (1/4 cup) granulated sugar 6g (2 tsp) instant dry yeast 1 egg + 1 egg yolk 55g (1/4 cup) browned butter, cooled 360g (3 cups) all purpose flour + few extra tbsp if still sticky 1/2 tsp salt Filling: 80g (1/3 cup) unsalted butter, softened 100g (1/2 cup) brown sugar 1 tbsp cinnamon powder Brown butter glaze: 113g (1/2 cup) cream cheese, room temp 25g remaining browned butter (slightly less than 2 tbsp), cooled 90g (3/4 cup) powdered sugar 1 tsp vanilla 1-2 tbsp milk 1 egg + splash of milk, for egg wash Instructions: Brown butter: 1. In a saucepan over medium heat, melt and cook the butter until it turns golden brown and smells nutty. You should end up with about 80g browned butter. 2. Transfer to a bowl and divide into 55g and 25g portions. Let cool completely. Dough: 1. In a bowl, whisk together the warm milk, sugar, and yeast until dissolved. (If using active dry yeast, let it sit for about 5 minutes until foamy.) 2. Add the egg, egg yolk, and browned butter, then mix well. 3. Add the flour and salt, then knead until the dough is smooth and elastic. (about 8-10 minutes). 4. Transfer the dough to a lightly greased bowl, cover, and let rise for 45 minutes to 1 hour, or until puffy. 5. For the filling: Mix all the filling ingredients together until smooth and spreadable. 6. Roll the dough into a 20×12 inch (50×30 cm) rectangle. 7. Spread the cinnamon filling evenly over the surface. 8. Cut the dough into 4 equal strips, then cut each strip diagonally to create 8 triangles. 9. Make a small slit at the wide end of each triangle, then gently roll it up into a croissant shape. 10. Place on a lined baking tray, cover, and let rise for 30 minutes. 11. Brush the rolls with egg wash. 12. Bake in a preheated 180°C (350°F) oven for 16-18 minutes, or until golden brown. Brown butter glaze: 1. Beat together the cream cheese, cooled browned butter, powdered sugar, and vanilla until smooth. 2. Add milk gradually until the frosting reaches your desired consistency. 3. Spread over the slightly warm rolls. Enjoy! #baking #cinnamonroll #croissant #brownbutter #Recipe
croissant shaped brown butter cinnamon rolls🧈🥐🤎 Ingredients: 100g butter, for browning Brown butter dough: 180ml (3/4 cup) warm milk 50g (1/4 cup) granulated sugar 6g (2 tsp) instant dry yeast 1 egg + 1 egg yolk 55g (1/4 cup) browned butter, cooled 360g (3 cups) all purpose flour + few extra tbsp if still sticky 1/2 tsp salt Filling: 80g (1/3 cup) unsalted butter, softened 100g (1/2 cup) brown sugar 1 tbsp cinnamon powder Brown butter glaze: 113g (1/2 cup) cream cheese, room temp 25g remaining browned butter (slightly less than 2 tbsp), cooled 90g (3/4 cup) powdered sugar 1 tsp vanilla 1-2 tbsp milk 1 egg + splash of milk, for egg wash Instructions: Brown butter: 1. In a saucepan over medium heat, melt and cook the butter until it turns golden brown and smells nutty. You should end up with about 80g browned butter. 2. Transfer to a bowl and divide into 55g and 25g portions. Let cool completely. Dough: 1. In a bowl, whisk together the warm milk, sugar, and yeast until dissolved. (If using active dry yeast, let it sit for about 5 minutes until foamy.) 2. Add the egg, egg yolk, and browned butter, then mix well. 3. Add the flour and salt, then knead until the dough is smooth and elastic. (about 8-10 minutes). 4. Transfer the dough to a lightly greased bowl, cover, and let rise for 45 minutes to 1 hour, or until puffy. 5. For the filling: Mix all the filling ingredients together until smooth and spreadable. 6. Roll the dough into a 20×12 inch (50×30 cm) rectangle. 7. Spread the cinnamon filling evenly over the surface. 8. Cut the dough into 4 equal strips, then cut each strip diagonally to create 8 triangles. 9. Make a small slit at the wide end of each triangle, then gently roll it up into a croissant shape. 10. Place on a lined baking tray, cover, and let rise for 30 minutes. 11. Brush the rolls with egg wash. 12. Bake in a preheated 180°C (350°F) oven for 16-18 minutes, or until golden brown. Brown butter glaze: 1. Beat together the cream cheese, cooled browned butter, powdered sugar, and vanilla until smooth. 2. Add milk gradually until the frosting reaches your desired consistency. 3. Spread over the slightly warm rolls. Enjoy! #baking #cinnamonroll #croissant #brownbutter #Recipe

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