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Friday 16 October 2026 12:19:13 GMT

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Sacerdote fallece al caerle una cruz de madera durante una misa en el sur de Guayaquil, Ecuador. Un video que se transmitía por redes socales captó cómo los feligreses trataron de socorrerlo y pedían que se llamara a una ambulancia. El comunicado de la arquidiócesis no aclara si el padre murió en el acto o después de ser atendido. #Latinus #InformaciónParaTi

Sacerdote fallece al caerle una cruz de madera durante una misa en el sur de Guayaquil, Ecuador. Un video que se transmitía por redes socales captó cómo los feligreses trataron de socorrerlo y pedían que se llamara a una ambulancia. El comunicado de la arquidiócesis no aclara si el padre murió en el acto o después de ser atendido. #Latinus #InformaciónParaTi

#news #celebritygossip

#news #celebritygossip

Stop asal oles perekat gigi tiruan, terapkan rahasia 3 titik Polident biar nempel rapi tanpa meluber #edukasi #tips #gigipalsu

Stop asal oles perekat gigi tiruan, terapkan rahasia 3 titik Polident biar nempel rapi tanpa meluber #edukasi #tips #gigipalsu

PAPA ROTI STYLE COFFEE BUNS Crispy Coffee Crust, Soft & Buttery Inside 🤎 For 8 to 10 Buns: * 3.5 cups all-purpose flour (maida) * 2¼ tsp (7g) instant yeast (khameer) * ¼ cup sugar * 1 large egg * ¾ cup warm milk * 2 to 3 tbsp softened salted butter For the Filling: Cubes of cold unsalted butter. For the Coffee Topping: * 4-5 tbsp softened butter * 5 tbsp icing sugar * 1 beaten egg (half) * ¾ cup of all-purpose flour * 1½ tbsp instant coffee * 1 tbsp hot water and vanilla extract 👩🏻‍🍳 Method: 1. Prepare the dough: In a bowl, combine flour, instant yeast, sugar. Add the egg and warm milk and mix until a rough dough forms. Knead for about 8–10 minutes, cover and leave for 10 mins. Then gradually knead in the softened butter. Continue kneading until the dough becomes smooth, soft and stretchy. 2. First proof: Place the dough in a lightly greased bowl, cover and leave it in a warm place for 1–1½ hours, or until approximately doubled in size. 3. Shape & fill: Gently deflate the dough and divide it into equal portions. Flatten each piece slightly, place a cube of cold salted butter in the center and pinch the dough tightly around it. Roll into a smooth ball and place on a lined baking tray. 4. Second proof: Cover the buns and allow them to rise again for around 30–45 minutes, until noticeably fluffy. 5. Make the coffee topping: Dissolve the instant coffee in hot water and let it cool slightly. Beat softened butter with icing sugar and vanilla until creamy. Add the half beaten egg and mix well, followed by the dissolved coffee. Fold in the flour until you have a smooth, pipeable mixture. Transfer it to a piping bag and pipe the topping: Starting from the center of each bun, pipe the coffee mixture in a spiral, covering roughly the top ⅔ of the bun. Don't worry about covering the entire bun, the topping will melt and spread while baking. 7. Bake or Airfry: Bake in a preheated oven/airfryer at 180°C (350°F) for approximately 15–18 minutes, or until the buns are beautifully golden and the coffee crust looks crisp. Keep an eye on them after 10 mins so the top don't get burnt. NOTE:You can make 8 to 10 buns with this measurement. Save this recipe 🤎

PAPA ROTI STYLE COFFEE BUNS Crispy Coffee Crust, Soft & Buttery Inside 🤎 For 8 to 10 Buns: * 3.5 cups all-purpose flour (maida) * 2¼ tsp (7g) instant yeast (khameer) * ¼ cup sugar * 1 large egg * ¾ cup warm milk * 2 to 3 tbsp softened salted butter For the Filling: Cubes of cold unsalted butter. For the Coffee Topping: * 4-5 tbsp softened butter * 5 tbsp icing sugar * 1 beaten egg (half) * ¾ cup of all-purpose flour * 1½ tbsp instant coffee * 1 tbsp hot water and vanilla extract 👩🏻‍🍳 Method: 1. Prepare the dough: In a bowl, combine flour, instant yeast, sugar. Add the egg and warm milk and mix until a rough dough forms. Knead for about 8–10 minutes, cover and leave for 10 mins. Then gradually knead in the softened butter. Continue kneading until the dough becomes smooth, soft and stretchy. 2. First proof: Place the dough in a lightly greased bowl, cover and leave it in a warm place for 1–1½ hours, or until approximately doubled in size. 3. Shape & fill: Gently deflate the dough and divide it into equal portions. Flatten each piece slightly, place a cube of cold salted butter in the center and pinch the dough tightly around it. Roll into a smooth ball and place on a lined baking tray. 4. Second proof: Cover the buns and allow them to rise again for around 30–45 minutes, until noticeably fluffy. 5. Make the coffee topping: Dissolve the instant coffee in hot water and let it cool slightly. Beat softened butter with icing sugar and vanilla until creamy. Add the half beaten egg and mix well, followed by the dissolved coffee. Fold in the flour until you have a smooth, pipeable mixture. Transfer it to a piping bag and pipe the topping: Starting from the center of each bun, pipe the coffee mixture in a spiral, covering roughly the top ⅔ of the bun. Don't worry about covering the entire bun, the topping will melt and spread while baking. 7. Bake or Airfry: Bake in a preheated oven/airfryer at 180°C (350°F) for approximately 15–18 minutes, or until the buns are beautifully golden and the coffee crust looks crisp. Keep an eye on them after 10 mins so the top don't get burnt. NOTE:You can make 8 to 10 buns with this measurement. Save this recipe 🤎

URUGO Part 1❤️📚#foryou #trending #viral #fyp

URUGO Part 1❤️📚#foryou #trending #viral #fyp

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