@bruxomalaguetaoficial: 👁️ Entre pensamentos, sentimentos e mistérios, conheça o ritual com Dantalion e seus significados. #bruxomalagueta #espiritualidade #viralvideo #fyp

Bruxo Malagueta Oficial

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Wednesday 21 October 2026 14:05:29 GMT

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Rei dos Magos 🧙🫅 :

verdade, é isso mesmo, cara eu sou teu fã 👏👏👏👏👏👏👏👏👏👏 vc até hoje é o bruxo mais verdadeiro e não tem medo de falar a verdade que eu já vi nessas redes sociais.. parabéns 👏👏👏👏👏👏👏👏👏👏👏👏

2026-10-22 05:48:32

2

Leandro Monteiro :

como é que eu faço para saber se nenhum de tudo que você falou amo a pessoa falar por favor

2026-10-27 01:19:50

1

Sereia Mil :

Tem muita gente que me deve.😳

2026-10-22 16:57:25

3

Lia ♡. :

mente

2026-10-25 20:36:50

1

Ana Esteves :

ana🥰😂😁

2026-10-26 19:05:43

1

marliene cardoso :

tenho muita admiração por você tem um bom coração

2026-10-22 23:22:04

2

Elza moreira :

da

2026-10-25 05:31:39

1

LS🧟‍♀️ :

Mente

2026-10-21 20:26:20

2

Rejane Oliveira :

mente

2026-10-22 00:57:45

1

Leandro Monteiro :

mente

2026-10-27 01:20:11

1

Reijane Carvalho :

Mente

2026-10-26 19:36:40

1

Elaine Cristina :

mente

2026-10-22 17:42:00

1

kika :

mente

2026-10-24 15:30:06

1

Luciana :

mente.

2026-10-22 10:07:45

1

Shilly🌶 :

Mente

2026-10-22 08:09:22

1

Rose top :

mente

2026-10-22 20:59:38

1

Telmo Esteny :

mente

2026-10-25 02:29:05

1

Lia ♡. :

gratidão

2026-10-25 20:37:08

1

Elisângela 😍😍 :

mente

2026-10-23 09:01:18

1

José Bango :

Mente

2026-10-21 18:15:34

1

Cleidi :

Mente

2026-10-22 17:51:14

1

Katia Manuel :

mente

2026-10-22 11:50:49

1

Crislene Arantes :

mente

2026-10-22 02:52:08

1

mariaedna3987 :

mente

2026-10-21 19:42:40

1

Regina :

mente

2026-10-21 14:26:01

1

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Briochets Veneziane alle Mandorle Recipe 🤍 These Italian buns are soft, airy, and topped with almond slices 😍🤍 📝 Ingredients: For the Dough: - 300 g flour (Type 405) - 50 g sugar - 1 teaspoon vanilla extract - A pinch of salt - 7 g dry yeast - 100 ml lukewarm milk - 1 egg (size M) - 80 g butter, softened For the Glaze and Decoration: - 1 egg (for brushing) - 50 g blanched almond slices - Pearl sugar - Powdered sugar for dusting 🤍 Instructions: 1. In a large bowl, add the flour and make a well in the center. Pour in the dry yeast, a bit of the sugar, and 1 tablespoon of lukewarm milk into the well. Cover and let it sit until it becomes frothy. 2. Add the remaining sugar, vanilla extract, salt, egg, and softened butter to the bowl. Knead everything into a smooth dough. The dough should be elastic and slightly sticky. 3. Cover the dough and let it rise in a warm place for about 1-2 hours until it has doubled in volume. 4. Preheat the oven to 180°C (356°F). 5. Turn the dough out onto a lightly floured surface and divide it into about 15 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper. Lightly flatten the balls. Cover them and let them rise again for about 30 minutes. 6. Beat the egg and brush it over the top of each briochet. Sprinkle with blanched almond slices and pearl sugar if desired. 7. Bake the briochets in the preheated oven for about 15-20 minutes until they are golden brown. 8. Remove the briochets from the oven and let them cool on a wire rack. Dust with powdered sugar before serving. Enjoy your Briochets Veneziane alle Mandorle! 🤍

Briochets Veneziane alle Mandorle Recipe 🤍 These Italian buns are soft, airy, and topped with almond slices 😍🤍 📝 Ingredients: For the Dough: - 300 g flour (Type 405) - 50 g sugar - 1 teaspoon vanilla extract - A pinch of salt - 7 g dry yeast - 100 ml lukewarm milk - 1 egg (size M) - 80 g butter, softened For the Glaze and Decoration: - 1 egg (for brushing) - 50 g blanched almond slices - Pearl sugar - Powdered sugar for dusting 🤍 Instructions: 1. In a large bowl, add the flour and make a well in the center. Pour in the dry yeast, a bit of the sugar, and 1 tablespoon of lukewarm milk into the well. Cover and let it sit until it becomes frothy. 2. Add the remaining sugar, vanilla extract, salt, egg, and softened butter to the bowl. Knead everything into a smooth dough. The dough should be elastic and slightly sticky. 3. Cover the dough and let it rise in a warm place for about 1-2 hours until it has doubled in volume. 4. Preheat the oven to 180°C (356°F). 5. Turn the dough out onto a lightly floured surface and divide it into about 15 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper. Lightly flatten the balls. Cover them and let them rise again for about 30 minutes. 6. Beat the egg and brush it over the top of each briochet. Sprinkle with blanched almond slices and pearl sugar if desired. 7. Bake the briochets in the preheated oven for about 15-20 minutes until they are golden brown. 8. Remove the briochets from the oven and let them cool on a wire rack. Dust with powdered sugar before serving. Enjoy your Briochets Veneziane alle Mandorle! 🤍

SITUAÇÃO DO DAVID LUIZ #futebol #futebolbrasileiro #tiktokesportes #flamengo

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