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@yoole_malaysia: Your Hair’s New Bestie! 💗 Meet the viral Yoole Cordless Hair Straightening Brush — ✨ Over 30 million plasma ions for smooth, frizz-free shine. 📦 Only 280g, light & travel-ready. 🔋 Cordless & rechargeable — lasts up to 20 minutes! 💇‍♀️ Straighten, curl, flip bangs, add volume — all in one tool! Ready to slay your hair game anytime, anywhere 💨💁‍♀️ ➡️ Tap to shop & glow up ✨ #YOOLEMalaysia #yoolehairdryer #YooleLive #PaydayDeals #TikTokSpecial #YooleMY #LiveShopping #paydaysale #haircaremusthaves #yoole #Yoolemy #straightener #yooleyourlife #Yoolemalaysia #Yoolelive #taro #straighteningbrush

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Wednesday 25 June 2025 02:35:00 GMT
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PUMPKIN DONUTS W/ MAPLE BOURBON GLAZE I mean…who else wants to rest their head on one of these and swift into sweet dreams?! because same ☁️ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 10-12 donuts): Pumpkin Donuts: - 3/4 cup (180ml) milk, warmed (~110F) - 1/4 cup (55g) granulated sugar, divided - 2 1/2 tsp (11g) active dry yeast - 1/2 cup (120g) pumpkin puree, room temp - 1/2 cup (113g) salted butter, melted & slightly cooled - 2 eggs, room temp - 1 tsp (4g) vanilla bean paste or extract - 4 cups (480g) bread flour (sub: all-purpose flour) - 1 1/2 tsp (3g) cinnamon - 1 tsp (2g) pumpkin pie spice - 1 tsp (3g) salt - Avocado oil, for frying Maple Bourbon Glaze: - 3 3/4 cups (450g) powdered sugar - 1 cup (240ml) maple syrup - 3-4 tbsp (45-60ml) bourbon whiskey, depending on desired strength of taste - 6 tbsp (90g) salted butter, melted - 2 tsp (8g) vanilla bean paste or extract - Large pinch of salt Instructions: Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup. 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, cinnamon, pumpkin pie spice, and salt. 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, pumpkin puree, melted butter, eggs, vanilla, and 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. Then, 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 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 ~2 tbsp more flour. Transfer the dough to a lightly oiled bowl. Cover and allow to rise in a warm environment for 1 hour, or until doubled in size. Cut out 10-12 squares of parchment paper and spread them across 2 baking sheets. Lightly dust each square of parchment paper with flour. 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 proof for 30-45 minutes, until puffy. While the donuts are proofing, prepare the maple bourbon glaze. In a large bowl, whisk all of the ingredients together until smooth. When the donuts are almost done proofing, fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-365F. 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. While the other donuts are frying, dip the warm donuts into the glaze, making sure to generously coat both sides. Then place onto a cooling rack to let the glaze set. Serve warm with a cup of coffee. Enjoy! #pumpkindonutswithmaplebourbonglaze #donutrecipe #homemadedonuts #fallrecipe @Le Creuset @King Arthur Baking @KerrygoldUSA
PUMPKIN DONUTS W/ MAPLE BOURBON GLAZE I mean…who else wants to rest their head on one of these and swift into sweet dreams?! because same ☁️ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 10-12 donuts): Pumpkin Donuts: - 3/4 cup (180ml) milk, warmed (~110F) - 1/4 cup (55g) granulated sugar, divided - 2 1/2 tsp (11g) active dry yeast - 1/2 cup (120g) pumpkin puree, room temp - 1/2 cup (113g) salted butter, melted & slightly cooled - 2 eggs, room temp - 1 tsp (4g) vanilla bean paste or extract - 4 cups (480g) bread flour (sub: all-purpose flour) - 1 1/2 tsp (3g) cinnamon - 1 tsp (2g) pumpkin pie spice - 1 tsp (3g) salt - Avocado oil, for frying Maple Bourbon Glaze: - 3 3/4 cups (450g) powdered sugar - 1 cup (240ml) maple syrup - 3-4 tbsp (45-60ml) bourbon whiskey, depending on desired strength of taste - 6 tbsp (90g) salted butter, melted - 2 tsp (8g) vanilla bean paste or extract - Large pinch of salt Instructions: Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup. 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, cinnamon, pumpkin pie spice, and salt. 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, pumpkin puree, melted butter, eggs, vanilla, and 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. Then, 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 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 ~2 tbsp more flour. Transfer the dough to a lightly oiled bowl. Cover and allow to rise in a warm environment for 1 hour, or until doubled in size. Cut out 10-12 squares of parchment paper and spread them across 2 baking sheets. Lightly dust each square of parchment paper with flour. 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 proof for 30-45 minutes, until puffy. While the donuts are proofing, prepare the maple bourbon glaze. In a large bowl, whisk all of the ingredients together until smooth. When the donuts are almost done proofing, fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-365F. 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. While the other donuts are frying, dip the warm donuts into the glaze, making sure to generously coat both sides. Then place onto a cooling rack to let the glaze set. Serve warm with a cup of coffee. Enjoy! #pumpkindonutswithmaplebourbonglaze #donutrecipe #homemadedonuts #fallrecipe @Le Creuset @King Arthur Baking @KerrygoldUSA

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