@5.2.moe: #ပါချုပ်ဆရာတော်ဘုရာကြီး🙏🙏🙏 #မွန်မြတ်တဲ့နှလုံးလှပိုင်ရှင်လေး #foryoupage❤️❤️ #foryoupage❤️❤️ #fyp

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🇹 🇺 🇳 :

🙏🙏🙏

2026-10-15 00:23:54

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ပန်းချီ :

💜💜💜💜💜💜💜

2026-10-15 02:08:34

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Ko Min :

🙏🙏🙏🙏🙏🙏🙏🙏

2026-10-15 02:09:21

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𝒁𝑨𝑾 𝑳𝑰𝑵 𝑴𝑶𝑬 ✔ :

[ဆုတောင်း][ဆုတောင်း][ဆုတောင်း]

2026-10-15 01:10:32

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Daw Khin Mar Si :

🙏🙏🙏

2026-10-15 03:04:34

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user3419194188118 :

[Heartwarming][Heartwarming][Heartwarming]

2026-10-15 07:28:38

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Oo Naing :

🙏🙏🙏

2026-10-15 02:20:20

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Daw khin Shwe linn :

🥰🥰🥰

2026-10-15 01:30:40

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Zaw Zaw :

🙏🙏🙏

2026-10-15 00:15:37

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Khin❣ Nu💕 :

[Pray][Pray][Pray]

2026-10-15 04:52:42

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🎃 PUMPKIN DOUGHNUTS Ultra-soft little pumpkin doughnuts 🎃🤎 a perfect autumn recipe that looks as good as it tastes. 🍂✨ Ingredients (makes 10–12 doughnuts) For the dough: * 500 g all-purpose flour (T45) * 220 ml lukewarm milk * 7 g dry active yeast * 2 room-temperature eggs * 80 g sugar * 80 g softened butter * 1 packet vanilla sugar * 5 g salt For the finish: * 10 g melted butter * 50 g granulated sugar or light brown sugar * Nutella Recipe: 1. Prepare the dough Warm the milk slightly; it must not be hot. Mix it with the yeast and let it rest for 5–10 minutes if your yeast requires it. In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and vanilla sugar. Add the eggs and the milk-yeast mixture. Knead for about 5 minutes. Add the salt, then gradually add the softened butter. Knead for another 8–12 minutes until the dough is supple, smooth, and elastic. It may remain slightly sticky; avoid adding too much flour. 2. First rise Cover the bowl and let the dough rise in a warm place for 1 to 1½ hours, until it has doubled in volume. 3. Shape the pumpkins Gently deflate the dough and divide it into 10–12 equal portions. Shape them into nice, round balls. Wrap kitchen twine around each ball to form 6 to 8 segments, like a pumpkin. Don't tie it too tightly, as the dough will expand further. Tie the knot at the bottom. 4. Second rise Place the balls on a baking sheet lined with parchment paper, spacing them out. Cover gently and let them rise for another 30 to 45 minutes, until they are well-puffed. 5. Baking Preheat the oven to 170°C (static/conventional heat). Bake for about 12 to 16 minutes, depending on the size of the balls. They should be lightly golden and cooked through. Avoid overbaking to keep the crumb soft. 6. Sugar coating Once out of the oven, let them cool slightly for a few minutes. Carefully remove all the twine. Brush each brioche with melted butter, then roll it in granulated sugar for a nice coating, and fill them with Nutella or any other filling. ✨ Result: lovely golden pumpkins, a soft and airy crumb, a fine layer of sugar, and an ultra-indulgent chocolate finish ! 💡 Tips for success * The milk should be lukewarm, never scalding hot, so as not to damage the yeast. * Follow both rising times to achieve a light crumb. * Use kitchen twine and remove it before eating. * Watch the baking time closely: a few extra minutes can dry out the brioches. * For an even more indulgent touch, add a dollop of chocolate spread to the center after baking #pumpkins #halloween #autumnrecipes #baking #bun

🎃 PUMPKIN DOUGHNUTS Ultra-soft little pumpkin doughnuts 🎃🤎 a perfect autumn recipe that looks as good as it tastes. 🍂✨ Ingredients (makes 10–12 doughnuts) For the dough: * 500 g all-purpose flour (T45) * 220 ml lukewarm milk * 7 g dry active yeast * 2 room-temperature eggs * 80 g sugar * 80 g softened butter * 1 packet vanilla sugar * 5 g salt For the finish: * 10 g melted butter * 50 g granulated sugar or light brown sugar * Nutella Recipe: 1. Prepare the dough Warm the milk slightly; it must not be hot. Mix it with the yeast and let it rest for 5–10 minutes if your yeast requires it. In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and vanilla sugar. Add the eggs and the milk-yeast mixture. Knead for about 5 minutes. Add the salt, then gradually add the softened butter. Knead for another 8–12 minutes until the dough is supple, smooth, and elastic. It may remain slightly sticky; avoid adding too much flour. 2. First rise Cover the bowl and let the dough rise in a warm place for 1 to 1½ hours, until it has doubled in volume. 3. Shape the pumpkins Gently deflate the dough and divide it into 10–12 equal portions. Shape them into nice, round balls. Wrap kitchen twine around each ball to form 6 to 8 segments, like a pumpkin. Don't tie it too tightly, as the dough will expand further. Tie the knot at the bottom. 4. Second rise Place the balls on a baking sheet lined with parchment paper, spacing them out. Cover gently and let them rise for another 30 to 45 minutes, until they are well-puffed. 5. Baking Preheat the oven to 170°C (static/conventional heat). Bake for about 12 to 16 minutes, depending on the size of the balls. They should be lightly golden and cooked through. Avoid overbaking to keep the crumb soft. 6. Sugar coating Once out of the oven, let them cool slightly for a few minutes. Carefully remove all the twine. Brush each brioche with melted butter, then roll it in granulated sugar for a nice coating, and fill them with Nutella or any other filling. ✨ Result: lovely golden pumpkins, a soft and airy crumb, a fine layer of sugar, and an ultra-indulgent chocolate finish ! 💡 Tips for success * The milk should be lukewarm, never scalding hot, so as not to damage the yeast. * Follow both rising times to achieve a light crumb. * Use kitchen twine and remove it before eating. * Watch the baking time closely: a few extra minutes can dry out the brioches. * For an even more indulgent touch, add a dollop of chocolate spread to the center after baking #pumpkins #halloween #autumnrecipes #baking #bun

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