@giahan260726: nay k có ngược j hết á, nay tấu hề nha #parksiwoo #kimyoonsik #fanmade #loidenghicuacongtovien #editbl

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Tuesday 01 September 2026 14:40:02 GMT

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otp nhà tao cháy vl 🔥🔥🔥🔥 :

Nó còn nhậu ác hơn thằng t5 nũa á bé 🥰🥰

2026-09-02 02:35:15

16

Ngụy Thương Nguyên(魏商源） :

tưởng nhà th5 đăm ẻm nên ẻm hok mn gả😅😂

2026-09-02 07:36:20

1

Ái Nguyên Hoà💖 :

Cuối cùng ctrai tui nó cũng chọn 🐶 😂

2026-09-02 06:35:39

1

mnf vé fmt lđncctvhcm 21/11 💘 :

ê cưng v trờiii, cái đoạn anh cún nhéo tai em thỏ dth vcl

2026-09-02 02:44:48

2

Ernesta N :

thấy cưng 🐶🐰

2026-09-02 03:24:05

2

Chun :

Vd cưng vl

2026-09-01 17:05:22

1

Ngọc Ngọc :

🥰🥰🥰 Trời ơi, hổm đến giờ tui cứ đợi trend này mãi nè. hihi. Dễ huông j đâu.

2026-09-01 16:48:42

1

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Glazed Cinnamon Roll Donuts 🍩🤎 These are my favorite donuts ever! So easy and delicious, hope you guys like it just as much! Yeast mixture : 2/3 cup warm milk, 105°-115°F (160g) 1/3 cup warm water, 105°-115°F (80g) 1 tbsp yeast (instant or active) (10g) 1 tbsp granulated sugar (12.5g) Wet ingredients: 3 large eggs, room temp 1/2 cup granulated sugar (100g) 1 tbsp vanilla extract 1/2 cup butter, softened (113g) (Added at the end) Dry ingredients: 5 cups flour (650g) + extra 1/2-3/4 cups (65g-98g) Ap or Bread 1 1/2 tsp salt **Oil to fry in Cinnamon sugar: **Water to spray 6 tbsp granulated sugar 1 1/2 tbsp cinnamon Glaze: 4 cups powdered sugar 1/2 cup hot milk 1/2 tbsp vanilla extract 1.) In large bowl whisk together the warm milk, water, sugar and yeast and allow to sit for 5 minutes until fluffy, then whisk in the sugar, eggs, and vanilla extract. After mix in 5 cups of flour and salt (add an extra 1/2 cup as needed a couple tbsp at a time).The dough should be tacky not sticky, knead for 10 minutes then cover and rest for 10 minutes. After the rest add in the butter a couple tbsp at a time and knead for 10-15 minutes. Place the kneaded dough into a lightly greased bowl then cover and proof for 45-60 minutes or until doubled in size (Or you can do an overnight rise). 2.) Once doubled in size roll the dough into a large rectangle then spray on some water, and sprinkle on your cinnamon sugar mixture. Roll and cut your dough however you prefer, I cut mine first then rolled them up individually. 3.) Place the cut out donuts on parchment paper then slightly flatten and cover and proof for 30-45 minutes or until almost doubled in size. Once doubled fry at 350F until golden brown on each side, then while warm dip the donuts into your glaze. Allow to cool and enjoy 🫶 Glaze: 1.) In a pot heat your milk until bubbles form and it’s on the edge of boiling, then add it to your powdered sugar and add in your vanilla. Whisk the glaze together until smooth, then cover until use Tips/info: Yeast: Both instant and active yeast work in the recipe, I used instant, if you use active be aware that it’ll take longer to rise Kneading: We knead the dough first without the butter to allow the gluten to have a better chance at developing and once developed we then rest to allow the gluten to rest a build strong dough. I used a stand mixer to make my dough. A tip I have kneading with a stand mixer is after kneading with it is to strengthen it by hand with a few slap and folds. Proof/Rise: For the first rise allow to the dough to get become almost doubled in size or do an overnight proof in the fridge (which I prefer). For the 2nd rise proof I don’t recommend fully getting to doubled in size as it can cause you to over proof and make your donuts collapse while frying. Try and get it about 80-90% increased in size Frying: Fry in a deep fryer until golden brown. Roll in cinnamon sugar while still hot from the fryer to allow the sugar to bind to the doughnuts properly. #honeybakes2 #bakingrecipe #cinnamonroll #donuts #fallbaking

Glazed Cinnamon Roll Donuts 🍩🤎 These are my favorite donuts ever! So easy and delicious, hope you guys like it just as much! Yeast mixture : 2/3 cup warm milk, 105°-115°F (160g) 1/3 cup warm water, 105°-115°F (80g) 1 tbsp yeast (instant or active) (10g) 1 tbsp granulated sugar (12.5g) Wet ingredients: 3 large eggs, room temp 1/2 cup granulated sugar (100g) 1 tbsp vanilla extract 1/2 cup butter, softened (113g) (Added at the end) Dry ingredients: 5 cups flour (650g) + extra 1/2-3/4 cups (65g-98g) Ap or Bread 1 1/2 tsp salt **Oil to fry in Cinnamon sugar: **Water to spray 6 tbsp granulated sugar 1 1/2 tbsp cinnamon Glaze: 4 cups powdered sugar 1/2 cup hot milk 1/2 tbsp vanilla extract 1.) In large bowl whisk together the warm milk, water, sugar and yeast and allow to sit for 5 minutes until fluffy, then whisk in the sugar, eggs, and vanilla extract. After mix in 5 cups of flour and salt (add an extra 1/2 cup as needed a couple tbsp at a time).The dough should be tacky not sticky, knead for 10 minutes then cover and rest for 10 minutes. After the rest add in the butter a couple tbsp at a time and knead for 10-15 minutes. Place the kneaded dough into a lightly greased bowl then cover and proof for 45-60 minutes or until doubled in size (Or you can do an overnight rise). 2.) Once doubled in size roll the dough into a large rectangle then spray on some water, and sprinkle on your cinnamon sugar mixture. Roll and cut your dough however you prefer, I cut mine first then rolled them up individually. 3.) Place the cut out donuts on parchment paper then slightly flatten and cover and proof for 30-45 minutes or until almost doubled in size. Once doubled fry at 350F until golden brown on each side, then while warm dip the donuts into your glaze. Allow to cool and enjoy 🫶 Glaze: 1.) In a pot heat your milk until bubbles form and it’s on the edge of boiling, then add it to your powdered sugar and add in your vanilla. Whisk the glaze together until smooth, then cover until use Tips/info: Yeast: Both instant and active yeast work in the recipe, I used instant, if you use active be aware that it’ll take longer to rise Kneading: We knead the dough first without the butter to allow the gluten to have a better chance at developing and once developed we then rest to allow the gluten to rest a build strong dough. I used a stand mixer to make my dough. A tip I have kneading with a stand mixer is after kneading with it is to strengthen it by hand with a few slap and folds. Proof/Rise: For the first rise allow to the dough to get become almost doubled in size or do an overnight proof in the fridge (which I prefer). For the 2nd rise proof I don’t recommend fully getting to doubled in size as it can cause you to over proof and make your donuts collapse while frying. Try and get it about 80-90% increased in size Frying: Fry in a deep fryer until golden brown. Roll in cinnamon sugar while still hot from the fryer to allow the sugar to bind to the doughnuts properly. #honeybakes2 #bakingrecipe #cinnamonroll #donuts #fallbaking

#A🤍

Kaka laki-laki emang jarang banget bilang sayang tapi dia selalu kasi bukti lewat pengorbanan 🥹🫶🏻#dikiriminpaketsantet #paketsantet #filmpaketsantet #yasaminjasem #fadlyfsl #fikinaki #fatihunru #gabrielaekaputri #fakebodyy⚠️ #xyzbca #fakesituation⚠️ #fyp

Kaka laki-laki emang jarang banget bilang sayang tapi dia selalu kasi bukti lewat pengorbanan 🥹🫶🏻#dikiriminpaketsantet #paketsantet #filmpaketsantet #yasaminjasem #fadlyfsl #fikinaki #fatihunru #gabrielaekaputri #fakebodyy⚠️ #xyzbca #fakesituation⚠️ #fyp

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