@n____a___515: #CapCut #

منبَجٍي آلُِهـوُ 🖤🍃
منبَجٍي آلُِهـوُ 🖤🍃
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Tuesday 22 September 2026 13:39:30 GMT
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mohamed.mabrok51
Mohamed mabrouk :
ليس لنا غير الجبار ربي يجبرنا جميعا🥰
2026-09-23 21:40:34
1
bentria_abdelghani
عابر سبيل متجول :
إجتهدي أيتها النفي فالجنة أجمل...
2026-09-24 01:55:18
1
user7455654091232
⤹✘:@أوسـ⃪݉ـ⃪ـ⃪݉🚸ــ⃪ـ⃪݉كار𓆩🍷 :
من يدخل صفحتي يعمل لفديوهات حقي كال شي ونا ادخل صفحته اعمله كال شي تبادل
2026-09-23 22:17:21
0
user947162791040
ابو صقر الانصاري :
❤️❤️❤️
2026-09-22 18:34:56
1
abu.omar9369
Abu Omar :
❤️❤️❤️
2026-09-25 14:24:19
0
user54207813482827
عـابرون :
🌹🌹🌹
2026-09-24 18:58:20
0
qasem.qasem480
قـޢޢــآسـޢޢـمـޢޢــ :
🥰🥰🥰
2026-09-24 20:33:03
0
user5866106175906
قناص تعز :
🥰🥰🥰
2026-09-22 23:24:19
0
useraqc50zxlb6
ود الحاج🖇❤ :
♥️♥️♥️
2026-09-22 23:45:17
0
user5925528114301
عاشق تعز :
🥰🥰🥰
2026-09-28 09:26:42
0
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Nutella Pumpkin Donuts 🤎🎃🍂 Dough 240g warm milk 10g active dry yeast 60g granulated sugar 1 large egg (50g) 75g melted butter 1 tsp vanilla extract 1 tsp salt 1½ tsp cinnamon 400–450g all-purpose flour Cinnamon Sugar 180g granulated sugar 1½ tbsp cinnamon Filling & Decoration Nutella Small pretzel sticks Edible eyes Add the warm milk, yeast, and sugar to a large bowl. Stir and let sit for 5–10 minutes, until foamy. Mix in the melted butter, egg, and vanilla. Add the salt and cinnamon, then gradually add the flour until a soft, slightly sticky dough forms. Knead for 7–10 minutes, until smooth and elastic. Keep the dough soft and avoid adding too much flour. Place in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball. Cut 4 pieces of food-safe cotton or baking twine, each long enough to wrap around a dough ball. Arrange them in a snowflake pattern, crossing through the center. Place each dough ball in the middle of the strings. Bring the strings up around the dough to create 8 pumpkin sections, then tie them together at the top with a loose double knot. Keep the strings loose enough for the dough to expand. Cover and let proof for 20–30 minutes, until noticeably puffy. Heat neutral oil to 175°C in a deep pot. Fry the donuts in batches, turning occasionally, until golden and cooked through, about 2–3 minutes per side. Transfer to a wire rack and let cool slightly before carefully removing the twine. Mix the sugar and cinnamon together in a shallow bowl. While the donuts are still slightly warm, gently toss them in the cinnamon sugar. Once slightly cooled, make a small hole in the top of each donut and pipe in Nutella until nicely filled. Insert a small pretzel stick into the center of each donut to create the pumpkin stem, then add edible eyes. Serve warm or at room temperature. Enjoy✨ #recipes #baking #donuts #chocolate #fall
Nutella Pumpkin Donuts 🤎🎃🍂 Dough 240g warm milk 10g active dry yeast 60g granulated sugar 1 large egg (50g) 75g melted butter 1 tsp vanilla extract 1 tsp salt 1½ tsp cinnamon 400–450g all-purpose flour Cinnamon Sugar 180g granulated sugar 1½ tbsp cinnamon Filling & Decoration Nutella Small pretzel sticks Edible eyes Add the warm milk, yeast, and sugar to a large bowl. Stir and let sit for 5–10 minutes, until foamy. Mix in the melted butter, egg, and vanilla. Add the salt and cinnamon, then gradually add the flour until a soft, slightly sticky dough forms. Knead for 7–10 minutes, until smooth and elastic. Keep the dough soft and avoid adding too much flour. Place in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball. Cut 4 pieces of food-safe cotton or baking twine, each long enough to wrap around a dough ball. Arrange them in a snowflake pattern, crossing through the center. Place each dough ball in the middle of the strings. Bring the strings up around the dough to create 8 pumpkin sections, then tie them together at the top with a loose double knot. Keep the strings loose enough for the dough to expand. Cover and let proof for 20–30 minutes, until noticeably puffy. Heat neutral oil to 175°C in a deep pot. Fry the donuts in batches, turning occasionally, until golden and cooked through, about 2–3 minutes per side. Transfer to a wire rack and let cool slightly before carefully removing the twine. Mix the sugar and cinnamon together in a shallow bowl. While the donuts are still slightly warm, gently toss them in the cinnamon sugar. Once slightly cooled, make a small hole in the top of each donut and pipe in Nutella until nicely filled. Insert a small pretzel stick into the center of each donut to create the pumpkin stem, then add edible eyes. Serve warm or at room temperature. Enjoy✨ #recipes #baking #donuts #chocolate #fall

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