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@paulamr.dancer: ❤️TUTORIAL SON CUBANO❤️ Hoy toca secuencia de Son Cubano junto a @juditylucas.dancers 💖🇨🇺. Empezamos con una cruceta con vuelta de la chica y entrada del chico.🕺Enroscamos a la chica y al salir una foto elegante.📸❤️ #tutorial #❤️TUTORIAL SON CUBANO❤️ Hoy toca secuencia de Son Cubano junto a @JudityLucas.dancers 💖🇨🇺. Empezamos con una cruceta con vuelta de la chica y entrada del chico.🕺Enroscamos a la chica y al salir una foto elegante.📸❤️ #tutorial #soncubano #dancer

Paula Martínez
Paula Martínez
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Region: GB
Thursday 24 July 2025 07:40:06 GMT
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abrazotimbero
Abrazo Timbero :
de dónde son?
2025-07-25 13:29:46
0
wiltorsalsero
apolo55 :
👍👍👍
2025-07-24 17:43:27
0
santiclua55
santiclua55 :
🙃🙃🙃
2025-07-24 12:55:38
0
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Happy Chanukah from the @Williams Sonoma test kitchen making Chanukah Croquembouche with @Belle English! For the Doughnuts: 1 (¼ ounce) package active dry yeast ¼ cup warm water (100°F) ¾ cup milk 3 tablespoons butter, melted 1 egg 2 tablespoons sugar 1 teaspoon kosher salt 4 cups (520 grams) all purpose flour, plus more for dusting  Vegetable oil, for frying For Filling, Assembly and Garnish: 3 cups jam of choice, divided Powdered sugar, for serving  Directions Pour warm water into the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle yeast over the water and allow to proof for 5 minutes. Add egg, sugar, salt, warm milk mixture, and flour to the bowl. Mix until a ball of dough forms and begins to pull away from the sides of the bowl, 2-3 minutes. Continue kneading for about 4 minutes, or until dough is fairly smooth and elastic. Place dough in a large, greased bowl, cover and allow to rise until doubled in size, about 1 hour. Once dough has risen, divide dough in half. Gently roll one half into a long, 1-inch thick log, and then cut into 1-inch long pieces. Use a cupped hand to roll the dough in small, tight circles against your work surface to form a smooth ball of dough. Place dough balls on a parchment-lined sheet pan, cover with a tea towel, and allow to rise until slightly puffed, 20 to 30 minutes. Preheat 2 inches of oil in a large, deep pot to 375°F. Fry 6 balls of dough at a time, tossing constantly for even cooking, for about 1 minute, or until puffed and golden brown. Transfer to a cooling rack, and continue working in batches until all doughnut holes are fried. Once cooled, fill each doughnut with jam, using a pastry bag, then set aside. In a small saucepot, heat ½ cup jam over medium heat, stirring often, until slightly thickened and darkened in color, about 5 minutes. Working as quickly as possible, dip the hole-side of a doughnut into the thickened jam and press it against your cake stand. Repeat with all donuts to form a pyramid. To garnish, heat ½ cup jam in the microwave for 30 seconds, or until loose and pourable. Use a spoon to drizzle croquembouche with jam, then top with powdered sugar. Serve immediately. #chanukah #hanukkah #jewish
Happy Chanukah from the @Williams Sonoma test kitchen making Chanukah Croquembouche with @Belle English! For the Doughnuts: 1 (¼ ounce) package active dry yeast ¼ cup warm water (100°F) ¾ cup milk 3 tablespoons butter, melted 1 egg 2 tablespoons sugar 1 teaspoon kosher salt 4 cups (520 grams) all purpose flour, plus more for dusting  Vegetable oil, for frying For Filling, Assembly and Garnish: 3 cups jam of choice, divided Powdered sugar, for serving  Directions Pour warm water into the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle yeast over the water and allow to proof for 5 minutes. Add egg, sugar, salt, warm milk mixture, and flour to the bowl. Mix until a ball of dough forms and begins to pull away from the sides of the bowl, 2-3 minutes. Continue kneading for about 4 minutes, or until dough is fairly smooth and elastic. Place dough in a large, greased bowl, cover and allow to rise until doubled in size, about 1 hour. Once dough has risen, divide dough in half. Gently roll one half into a long, 1-inch thick log, and then cut into 1-inch long pieces. Use a cupped hand to roll the dough in small, tight circles against your work surface to form a smooth ball of dough. Place dough balls on a parchment-lined sheet pan, cover with a tea towel, and allow to rise until slightly puffed, 20 to 30 minutes. Preheat 2 inches of oil in a large, deep pot to 375°F. Fry 6 balls of dough at a time, tossing constantly for even cooking, for about 1 minute, or until puffed and golden brown. Transfer to a cooling rack, and continue working in batches until all doughnut holes are fried. Once cooled, fill each doughnut with jam, using a pastry bag, then set aside. In a small saucepot, heat ½ cup jam over medium heat, stirring often, until slightly thickened and darkened in color, about 5 minutes. Working as quickly as possible, dip the hole-side of a doughnut into the thickened jam and press it against your cake stand. Repeat with all donuts to form a pyramid. To garnish, heat ½ cup jam in the microwave for 30 seconds, or until loose and pourable. Use a spoon to drizzle croquembouche with jam, then top with powdered sugar. Serve immediately. #chanukah #hanukkah #jewish
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