@iamnmayy: #songhyekyo #송혜교

iamnmayy

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Wednesday 19 August 2026 16:54:50 GMT

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Dina Puspita :

sangat cantik song hye kyo yg aku sayangin

2026-08-28 00:47:57

0

Aye Myint aye :

Beauty hye kyo unnie

2026-08-19 22:18:22

1

tabithaluo0 :

hoooo

2026-09-22 13:17:51

0

정우석 :

성격이 차분하고 안정적인것 같아요 가볍지않고 진중하고 무던한성격 인터뷰 영상보고 찍어봤어요 ㅋㅋ 🥰🥰🥰❤️❤️❤️

2026-08-19 19:31:17

0

showbrandparadise :

2026-08-19 20:03:44

2

ຫວັນຄົນເດີມ :

สวยมากๆทืลักคนสวย👍👍

2026-08-24 12:41:05

0

ketutnick3 :

🥰

2026-08-20 01:21:59

1

LWANnWAI77 :

❤️

2026-08-21 06:06:19

0

Естуре Ботабеков :

🥰🥰🥰🥰🥰🥰

2026-08-20 01:46:27

1

m gor🇰🇿10📍 :

🥰🥰🥰

2026-08-20 11:30:12

1

zaitun :

🥰🥰🥰

2026-08-22 06:25:04

0

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😱 MEU ERRO FOI NÃO TER SEGUIDO ESSA PÁGINA ANTES! 🔥 @deepstorycast #deepstory #deepstoryclipfy #clipfyleague

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Anyways, this is how I made them! Pumpkin Brioche Donut Twists Ingredients 1/3 cup whole milk, warm 1/2 cup pumpkin puree 2 tsp vanilla extract 1 packet instant yeast 1/4 cup sugar 1 whole egg 2 egg yolks 3 1/2 cups bread flour 1 tsp cinnamon 1 stick salted butter, very soft Oil for frying Icing 2 cups powdered sugar 1 tsp vanilla bean paste Heavy cream (add 1 tbs at a time until desired consistency) Instructions To a large bowl, add the warm milk, pumpkin, vanilla, yeast, sugar, whole egg, and egg yolks. Mix until combined. Add the bread flour and cinnamon and begin mixing until a dough forms. Slowly incorporate the softened butter, a little at a time, and knead for 8-10 minutes until the dough is smooth and elastic. Cover and let rise in a warm place for 1 hour. Transfer the dough to a lightly floured surface and roll it into a large rectangle. Cut into strips, twist each strip, and pinch the ends to secure. Place on a parchment lined baking sheet, cover, and let rise for another 30 minutes until puffy. Heat oil to 350 and fry the twists in batches for about 2-3 minutes per side or until golden brown and cooked through. Transfer to a wire rack to cool slightly. For the icing, whisk together the powdered sugar, vanilla bean paste, and heavy cream, adding 1 tablespoon at a time until smooth. Dip the warm donuts with icing and enjoy!

Anyways, this is how I made them! Pumpkin Brioche Donut Twists Ingredients 1/3 cup whole milk, warm 1/2 cup pumpkin puree 2 tsp vanilla extract 1 packet instant yeast 1/4 cup sugar 1 whole egg 2 egg yolks 3 1/2 cups bread flour 1 tsp cinnamon 1 stick salted butter, very soft Oil for frying Icing 2 cups powdered sugar 1 tsp vanilla bean paste Heavy cream (add 1 tbs at a time until desired consistency) Instructions To a large bowl, add the warm milk, pumpkin, vanilla, yeast, sugar, whole egg, and egg yolks. Mix until combined. Add the bread flour and cinnamon and begin mixing until a dough forms. Slowly incorporate the softened butter, a little at a time, and knead for 8-10 minutes until the dough is smooth and elastic. Cover and let rise in a warm place for 1 hour. Transfer the dough to a lightly floured surface and roll it into a large rectangle. Cut into strips, twist each strip, and pinch the ends to secure. Place on a parchment lined baking sheet, cover, and let rise for another 30 minutes until puffy. Heat oil to 350 and fry the twists in batches for about 2-3 minutes per side or until golden brown and cooked through. Transfer to a wire rack to cool slightly. For the icing, whisk together the powdered sugar, vanilla bean paste, and heavy cream, adding 1 tablespoon at a time until smooth. Dip the warm donuts with icing and enjoy!

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