@user3566507429: لايف ضحك حرفيا 😭😂@سامر المدني اعملو سكب عشان بل الاخير خرجني 🙂😂

𝒍𝒐𝒍𝒚 𝒆𝒍𝒎𝒆𝒆𝒅𝒂𝒏𝒚

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Thursday 08 October 2026 17:32:02 GMT

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مـنليـﮯزهہ آلمـدنيـﮯ 😍 :

سامر متوضع عكس صاصا

2026-10-08 21:30:56

7

Mohammad Gata :

انا حرفين ما شفتش اطيب من قلب سامر

2026-10-10 10:55:21

3

الشاعر ابن الحاوي :

والله انا بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك بحبك قوي قوي قوي قوي قوي قوي قوي قوي قوي قوي قوي قوي قوي قوي قوي والله والله والله والله والله والله والله والله والله والله والله والله والله والله والله يا سامر انا حبيبي والله انا بحبك 🥹🥹🥹🥹🥺🥺🥺🥺🥺رد عليا ونبي

2026-10-10 13:51:42

1

🇸🇦🖤آلَنـ༈ۖ҉ـآدرة 🖤 :

راح علي الايف 😭😭

2026-10-09 08:08:17

2

Yazbek Yazbek :

ILoveyouSamerHiba[مؤثر][مؤثر][مؤثر][مؤثر][مؤثر][قلب أحمر][قلب أحمر]H+S=[مؤثر][مؤثر][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب بفيونكة][قلب موجوع][قلب موجوع][قلب موجوع][قلب موجوع][قلب موجوع][شفاه حمراء][شفاه حمراء][شفاه حمراء][شفاه حمراء][علامة كاملة][علامة كاملة][علامة كاملة][شفاه حمراء][شفاه حمراء][شفاه حمراء][شفاه حمراء][شفاه حمراء][شفاه حمراء][شفاه حمراء][علامة كاملة][علامة كاملة][علامة كاملة][علامة كاملة][علامة كاملة][هدية][هدية][هدية][هدية][هدية][هدية][هدية][هدية][قمر نائم][قمر نائم][قمر نائم][قمر نائم][قمر نائم][شمس رائعة][شمس رائعة][شمس رائعة][شمس رائعة] [قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر][قلب أحمر]

2026-10-09 20:56:47

1

eng.hatem Samir :

بتسال ليه عايز تلف

2026-10-08 20:55:31

3

نورهان ❤️ :

❤️❤️❤️

2026-10-08 17:56:00

2

habibareda2805 :

🥰🥰🥰🥰

2026-10-08 22:31:01

2

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Raspberry & pistachio buns with yogurt-honey filling 🤤 These buns are unbelievably soft (even the next day), with a filling that’s light and fresh. So good! Dough ingredients: Warm milk – 200 ml Egg – 1 pc Butter – 75 g Flour – 400–425 g Sugar – 110 g Vanilla bean – 1 pc Salt – 1 tsp Instant dry yeast – 7 g Egg yolk + a little milk (for brushing) Filling: Greek yogurt – ½ cup Egg – 1 pc Honey – 1 tbsp Raspberries – 50–70 g (to taste) Streusel topping: Flour – 22 g Sugar – 20 g Cold butter – 10 g Instructions: 1. Activate the yeast by stirring it into the warm milk with 1 tsp of sugar and a little flour (from the total amount). Let sit in a warm place for 10 minutes, until bubbly. 2. Add the remaining sugar, vanilla, salt, egg, and melted butter to the yeast mixture, and mix until combined. Gradually stir in the flour, then knead until the dough is smooth and soft (you may need a little extra flour, but try not to add too much, so the dough stays light and airy). Cover and let rise in a warm place for 1–1.5 hours, until doubled in size. 3. While the dough is rising, prepare the filling by mixing Greek yogurt, egg, and honey. 4. Prepare the streusel: mix flour and sugar, grate the cold butter into the mixture, and rub with your fingers until it forms fine crumbs (about 3–5 minutes). Chill in the fridge 5. Place the dough on a floured surface and divide into 8 equal pieces. Shape into balls, make an indentation in the center using your fingers or the bottom of a glass, and place on a parchment-lined baking tray, leaving 1–2 cm between each bun. 6. Mix the egg yolk with 1 tsp milk and gently brush the edges of the buns. 7. Fill the centers with the yogurt mixture, sprinkle chopped pistachios around the edges, add raspberries on top, and finish with the streusel. 8. Bake at 180°C / 350°F for 18–20 minutes, or until golden brown. The filling will gently set while the raspberries stay fresh and juicy. Let cool for 10 minutes… and enjoyy ☺️🫰🏼 #EasyRecipe #baking #BakeWithMe #desserts #dessertrecipe

Raspberry & pistachio buns with yogurt-honey filling 🤤 These buns are unbelievably soft (even the next day), with a filling that’s light and fresh. So good! Dough ingredients: Warm milk – 200 ml Egg – 1 pc Butter – 75 g Flour – 400–425 g Sugar – 110 g Vanilla bean – 1 pc Salt – 1 tsp Instant dry yeast – 7 g Egg yolk + a little milk (for brushing) Filling: Greek yogurt – ½ cup Egg – 1 pc Honey – 1 tbsp Raspberries – 50–70 g (to taste) Streusel topping: Flour – 22 g Sugar – 20 g Cold butter – 10 g Instructions: 1. Activate the yeast by stirring it into the warm milk with 1 tsp of sugar and a little flour (from the total amount). Let sit in a warm place for 10 minutes, until bubbly. 2. Add the remaining sugar, vanilla, salt, egg, and melted butter to the yeast mixture, and mix until combined. Gradually stir in the flour, then knead until the dough is smooth and soft (you may need a little extra flour, but try not to add too much, so the dough stays light and airy). Cover and let rise in a warm place for 1–1.5 hours, until doubled in size. 3. While the dough is rising, prepare the filling by mixing Greek yogurt, egg, and honey. 4. Prepare the streusel: mix flour and sugar, grate the cold butter into the mixture, and rub with your fingers until it forms fine crumbs (about 3–5 minutes). Chill in the fridge 5. Place the dough on a floured surface and divide into 8 equal pieces. Shape into balls, make an indentation in the center using your fingers or the bottom of a glass, and place on a parchment-lined baking tray, leaving 1–2 cm between each bun. 6. Mix the egg yolk with 1 tsp milk and gently brush the edges of the buns. 7. Fill the centers with the yogurt mixture, sprinkle chopped pistachios around the edges, add raspberries on top, and finish with the streusel. 8. Bake at 180°C / 350°F for 18–20 minutes, or until golden brown. The filling will gently set while the raspberries stay fresh and juicy. Let cool for 10 minutes… and enjoyy ☺️🫰🏼 #EasyRecipe #baking #BakeWithMe #desserts #dessertrecipe

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