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@thatafrobitch: Incoming call 📞 #fyp

Mélissa
Mélissa
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Saturday 27 July 2024 13:02:52 GMT
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coco.ai_____
coco.ai_____ :
I get it 😍😍
2024-07-27 20:57:54
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They done bought my hotel already and all😭🤦🏾‍♂️#comedia #constructionhumor #bluecollar #funny #fyp #fypシ #viral
They done bought my hotel already and all😭🤦🏾‍♂️#comedia #constructionhumor #bluecollar #funny #fyp #fypシ #viral
Do you see that swatch?? This lipgloss is to die for! Stop using glosses that are sticky and make you reapply all day. Party Girl is made to give your lips long lasting moisture and softness. Get this limited edition gloss at beautyxbela.com ✨👄 #lipgloss #beautyxbela #glittergloss #shinygloss #softlips #drylipshack #musthavelipgloss #gloss #limitededition #superbowlsunday
Do you see that swatch?? This lipgloss is to die for! Stop using glosses that are sticky and make you reapply all day. Party Girl is made to give your lips long lasting moisture and softness. Get this limited edition gloss at beautyxbela.com ✨👄 #lipgloss #beautyxbela #glittergloss #shinygloss #softlips #drylipshack #musthavelipgloss #gloss #limitededition #superbowlsunday
PERFECT CLASSIC CINNAMON SUGAR DONUTS This is what weekend mornings should look like: warm, golden, perfect classic cinnamon sugar donuts 🍩 I don’t think you can convince me that there’s anythinggg better ☕️ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 10-12 donuts): Donut Dough: - 1 cup (240ml) milk of choice, warmed to 110F - 6 tbsp (75g) granulated sugar, divided - 2 1/4 tsp (9g; one pack) active dry yeast - 2 eggs, room temp - 1/3 cup (76g) salted butter, melted & slightly cooled - 2 tsp (8g) vanilla extract - 4 cups (480g) bread flour (sub: AP flour) - 1/2 tsp (3g) salt - 1/2 tsp (1g) cinnamon - Avocado oil, for frying Cinnamon Sugar: - 1 1/2 cups (150g) granulated sugar - 1 1/2 tbsp (7g) cinnamon Instructions: Activate the yeast. Pour the warm milk into a large bowl. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. In a large bowl, whisk together the flour, salt, and cinnamon. Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar, eggs, melted and cooled butter, vanilla, and 2 cups (240g) of the flour mixture. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Then, add the rest of the flour and mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding about 1 1/2 tbsp more flour. If you are mixing and kneading by hand, add the rest of the flour mixture to the bowl, mix, and then pour the dough onto a floured surface and knead for 5-7 minutes by hand. Transfer the dough to a lightly oiled bowl. Cover and allow to rise in a warm environment for 1-1.5 hours, or until doubled in size. Once the dough is almost finished rising, cut out squares of parchment paper and spread them across 2 baking sheets. Lightly dust each square of parchment paper with flour. These will be used for the donuts to sit on once shaped and make it easier to transfer the donuts to the oil once ready to dry. Once the dough is doubled, punch it down and turn it onto a lightly floured surface. Roll the dough out to ~1/2” thickness. Using a 3” donut cutter, cup, or mason jar lid, cut the donuts out. Then, using a smaller 1” cutter or the wide end of a piping tip, cut out little holes in the middle of each donut. Save the little holes for donut holes or add back to the remaining dough to re-roll to cut out more donuts. You should get 10-12 donuts total. Place the donuts onto the prepared parchment paper squares on the baking sheets. Loosely cover with a kitchen towel and allow to proof for 30-45 minutes, until puffy. Prepare the cinnamon sugar by mixing together the sugar and cinnamon in a medium bowl. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 360F-375F. Line a wire cooling rack with a thick layer of paper towels. Once the oil is hot enough, carefully transfer the parchment paper squares with the donuts on them slowly into the hot oil, 2-3 at a time. After 10-15 seconds, pull the parchment paper away from the donuts (it should almost immediately release). Fry the donuts for 1-2 minutes on each side (2-4 minutes total), until a deep golden brown. Using a slotted spoon, carefully remove the donuts from the oil and to the rack with paper towels. Repeat with the remaining donuts. While the other donuts are frying, dip the warm donuts into the cinnamon sugar mixture, rolling to coat. Serve and enjoy! #cinnamonsugardonuts #donutrecipe #softdonuts #baking #breakfast
PERFECT CLASSIC CINNAMON SUGAR DONUTS This is what weekend mornings should look like: warm, golden, perfect classic cinnamon sugar donuts 🍩 I don’t think you can convince me that there’s anythinggg better ☕️ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 10-12 donuts): Donut Dough: - 1 cup (240ml) milk of choice, warmed to 110F - 6 tbsp (75g) granulated sugar, divided - 2 1/4 tsp (9g; one pack) active dry yeast - 2 eggs, room temp - 1/3 cup (76g) salted butter, melted & slightly cooled - 2 tsp (8g) vanilla extract - 4 cups (480g) bread flour (sub: AP flour) - 1/2 tsp (3g) salt - 1/2 tsp (1g) cinnamon - Avocado oil, for frying Cinnamon Sugar: - 1 1/2 cups (150g) granulated sugar - 1 1/2 tbsp (7g) cinnamon Instructions: Activate the yeast. Pour the warm milk into a large bowl. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. In a large bowl, whisk together the flour, salt, and cinnamon. Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar, eggs, melted and cooled butter, vanilla, and 2 cups (240g) of the flour mixture. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Then, add the rest of the flour and mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding about 1 1/2 tbsp more flour. If you are mixing and kneading by hand, add the rest of the flour mixture to the bowl, mix, and then pour the dough onto a floured surface and knead for 5-7 minutes by hand. Transfer the dough to a lightly oiled bowl. Cover and allow to rise in a warm environment for 1-1.5 hours, or until doubled in size. Once the dough is almost finished rising, cut out squares of parchment paper and spread them across 2 baking sheets. Lightly dust each square of parchment paper with flour. These will be used for the donuts to sit on once shaped and make it easier to transfer the donuts to the oil once ready to dry. Once the dough is doubled, punch it down and turn it onto a lightly floured surface. Roll the dough out to ~1/2” thickness. Using a 3” donut cutter, cup, or mason jar lid, cut the donuts out. Then, using a smaller 1” cutter or the wide end of a piping tip, cut out little holes in the middle of each donut. Save the little holes for donut holes or add back to the remaining dough to re-roll to cut out more donuts. You should get 10-12 donuts total. Place the donuts onto the prepared parchment paper squares on the baking sheets. Loosely cover with a kitchen towel and allow to proof for 30-45 minutes, until puffy. Prepare the cinnamon sugar by mixing together the sugar and cinnamon in a medium bowl. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 360F-375F. Line a wire cooling rack with a thick layer of paper towels. Once the oil is hot enough, carefully transfer the parchment paper squares with the donuts on them slowly into the hot oil, 2-3 at a time. After 10-15 seconds, pull the parchment paper away from the donuts (it should almost immediately release). Fry the donuts for 1-2 minutes on each side (2-4 minutes total), until a deep golden brown. Using a slotted spoon, carefully remove the donuts from the oil and to the rack with paper towels. Repeat with the remaining donuts. While the other donuts are frying, dip the warm donuts into the cinnamon sugar mixture, rolling to coat. Serve and enjoy! #cinnamonsugardonuts #donutrecipe #softdonuts #baking #breakfast
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