@toumass60: #tombouctou #malitiktok #percersurtiktok #1millionaudition #vues

🦋❤️wallet tamecheq 🫀🦋

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Region: ML

Saturday 17 October 2026 17:42:24 GMT

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Comments

Plaisir_TFSS_Officiel :

vous avez fait treeeees fort

2026-10-17 23:19:17

1

Outamasheq :

Kel tamasheq des sommes noble [Cœur rouge][Cœur rouge][Cœur rouge][Cœur rouge][Cœur rouge][Cœur rouge]qui est fier

2026-10-17 19:26:49

1

حسن حسن :

🥰🥰🥰

2026-10-17 19:32:53

1

Dourra toure :

🥰🥰🥰🥰🥰🥰🥰

2026-10-18 00:26:03

0

Djamalou06 :

🥰🥰🥰

2026-10-17 22:23:18

1

Moumini badjo :

[Réconfortant][Réconfortant][Réconfortant]

2026-10-17 21:29:32

1

mariamcisse0109007 :

😘😘😘

2026-10-17 20:48:15

1

Gassamba HAMADOUN804 :

🥰🥰🥰🥰🥰

2026-10-17 19:50:22

1

Aissata djitteye :

❤️❤️❤️

2026-10-17 20:10:13

1

alhassane cisséMali :

🥰🥰🥰

2026-10-17 19:39:25

1

Ousmane Haïdara :

🥰🥰🥰

2026-10-17 20:00:42

1

Bah 🇮🇪🇲🇱🇮🇪Haïdara✌ :

❤️❤️❤️

2026-10-17 19:11:50

1

lagare Adiawiakoye :

❤️❤️❤️

2026-10-17 18:47:35

1

ousby.le sonrhaï🇲🇱🇳🇪 :

❤️❤️❤️

2026-10-17 18:37:41

1

Fatim Cissé 💚♻️♻️♻️ :

🥰🥰🥰

2026-10-17 18:37:45

1

Fatim Maïga :

🥰🥰🥰

2026-10-17 17:53:53

1

Ara touré :

❤️❤️

2026-10-17 18:33:59

2

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HOMEMADE CINNAMON ROLLS 1. Combine the warm milk, yeast, and sugar. Add the egg, melted butter, flour, and salt, then knead until smooth. 2. Cover and let the dough rise until doubled. 3. Roll into a rectangle, spread with softened butter, and cover with brown sugar and cinnamon. 4. Roll tightly, cut into portions, and arrange in a greased pan. 5. Let rise again, then bake at 350°F (175°C) for 22–27 minutes. 6. Mix the glaze and spread it over the warm rolls. FLAKY CROISSANTS 1. Mix the flour, sugar, yeast, salt, milk, and melted butter into a smooth dough. Chill for at least 1 hour. 2. Enclose the cold butter inside the dough and roll it into a rectangle. 3. Fold the dough in thirds, chill, and repeat the rolling and folding process 2 more times. 4. Chill thoroughly, roll thinly, cut into triangles, and shape into croissants. 5. Proof until visibly puffy, brush with egg wash, and bake at 400°F (205°C) for 18–22 minutes. SOFT BRIOCHE BREAD 1. Combine the flour, sugar, yeast, and salt. Add the eggs and warm milk and knead until combined. 2. Gradually knead in the softened butter until the dough becomes smooth and elastic. 3. Cover and let rise until doubled. 4. Divide and shape the dough, place it in a loaf pan, and proof until puffy. 5. Brush with egg wash and bake at 350°F (175°C) for 30–35 minutes. SOFT DINNER ROLLS 1. Activate the yeast in the warm milk with a little sugar. 2. Add the egg, remaining sugar, salt, butter, and flour and knead until smooth. 3. Cover and let rise until doubled. 4. Divide into equal balls and arrange in a greased baking dish. 5. Let rise again and bake at 375°F (190°C) for 18–22 minutes. SOFT MILK BREAD 1. Combine the flour, milk powder, sugar, salt, and yeast. 2. Add the warm milk and egg and mix into a dough. 3. Knead in the softened butter until smooth and elastic. 4. Let rise until doubled, shape into a loaf, and place in a loaf pan. 5. Proof until puffy and bake at 350°F (175°C) for 30–35 minutes. FLUFFY DOUGHNUTS 1. Combine the warm milk, yeast, and sugar and let stand until foamy. 2. Add the egg, butter, salt, and flour and knead until smooth. 3. Cover and let rise until doubled. 4. Roll out the dough, cut into rings, and let them rise again for 30–40 minutes. 5. Fry in 350°F (175°C) oil until golden on both sides. 6. Drain and coat with sugar while warm.

HOMEMADE CINNAMON ROLLS 1. Combine the warm milk, yeast, and sugar. Add the egg, melted butter, flour, and salt, then knead until smooth. 2. Cover and let the dough rise until doubled. 3. Roll into a rectangle, spread with softened butter, and cover with brown sugar and cinnamon. 4. Roll tightly, cut into portions, and arrange in a greased pan. 5. Let rise again, then bake at 350°F (175°C) for 22–27 minutes. 6. Mix the glaze and spread it over the warm rolls. FLAKY CROISSANTS 1. Mix the flour, sugar, yeast, salt, milk, and melted butter into a smooth dough. Chill for at least 1 hour. 2. Enclose the cold butter inside the dough and roll it into a rectangle. 3. Fold the dough in thirds, chill, and repeat the rolling and folding process 2 more times. 4. Chill thoroughly, roll thinly, cut into triangles, and shape into croissants. 5. Proof until visibly puffy, brush with egg wash, and bake at 400°F (205°C) for 18–22 minutes. SOFT BRIOCHE BREAD 1. Combine the flour, sugar, yeast, and salt. Add the eggs and warm milk and knead until combined. 2. Gradually knead in the softened butter until the dough becomes smooth and elastic. 3. Cover and let rise until doubled. 4. Divide and shape the dough, place it in a loaf pan, and proof until puffy. 5. Brush with egg wash and bake at 350°F (175°C) for 30–35 minutes. SOFT DINNER ROLLS 1. Activate the yeast in the warm milk with a little sugar. 2. Add the egg, remaining sugar, salt, butter, and flour and knead until smooth. 3. Cover and let rise until doubled. 4. Divide into equal balls and arrange in a greased baking dish. 5. Let rise again and bake at 375°F (190°C) for 18–22 minutes. SOFT MILK BREAD 1. Combine the flour, milk powder, sugar, salt, and yeast. 2. Add the warm milk and egg and mix into a dough. 3. Knead in the softened butter until smooth and elastic. 4. Let rise until doubled, shape into a loaf, and place in a loaf pan. 5. Proof until puffy and bake at 350°F (175°C) for 30–35 minutes. FLUFFY DOUGHNUTS 1. Combine the warm milk, yeast, and sugar and let stand until foamy. 2. Add the egg, butter, salt, and flour and knead until smooth. 3. Cover and let rise until doubled. 4. Roll out the dough, cut into rings, and let them rise again for 30–40 minutes. 5. Fry in 350°F (175°C) oil until golden on both sides. 6. Drain and coat with sugar while warm.

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