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Making brioche and panettone in an Electrolux mixer - tips/tricks

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hkooreman's picture
hkooreman

Making brioche and panettone in an Electrolux mixer - tips/tricks

I recently purchased a used Electrolux mixer really cheaply.  It had some issues so I sent it to Magic Mill for repair.  Fortunately, they said they would be able to fix it.  The mixer hasn't returned yet, but I am anxiously awaiting it.  Anyway, having never used this type of mixer before I was wondering if anyone could provide some tips on how to use it properly for making brioche and panettone with it.  I've read numerous posts on this site and watched the videos on youtube; however, all the doughs which are described/demonstrated are just standard straight doughs where everything kind of gets dumped in at the start and then kneaded.  I've only used a Kitchenaid when I've made brioche and panettone (or done it by hand). Hopefully those of you experienced with Electrolux mixers will be able to impart your wisdom.  Thanks.

nicodvb's picture
nicodvb

which model of Electrolux? The bg planetary mixer with the kneading arm above the bowl or the Verona/assistant stuff? 

With the planetary mixer you can use the usual method: using the paddle mix all ingredients together except fats. Mix at moderately high speed (2 on my kmix) until all ingredients begin to make ropes at the sides, then add butter in small pieces until it's perfectly blended. Slowly the dough will come together. When it does remix using the hook. Previously I used to make the dough come together before adding butter, but it's not really necessary.

I've never used the Verona, but for some reason I would never feel confortable with that kind of mixing.

 

hkooreman's picture
hkooreman

It is an old Magic Mill DLX 9000--the kind with the roller and scraper (like the Verona and the Assistent).

gary.turner's picture
gary.turner

The DLX is more similar to a spiral mixer than other types. It has a friction factor so low that I tend to ignore it. The big difference between this and KA like mixers is that you add the liquids first, then the dry. It also seems more efficient than the planetary mixer.

If the butter is ≤10% of the flour weight, it can be added at the first mix.  More than that, and you should wait 'til after the first mix and rest. From that point, follow the recipe.

I haven't run enough large batches (≥2.5kg total dough) to becomes intimately acquainted with the dough hook. The roller and scraper's action is fascinating, though. It begins with the roller squeezing the dough, with the scraper giving a little turn each time around. As gluten begins to form, it catches on the scraper and is given a bit of pull. In the final stage, the dough is hooked by the scraper (I really prefer thinking of it as a breaker bar, à la the spiral mixer), which causes a twisting and stretching action before returning to the roller to be squeezed.

Don't be fooled by the gentle looking action, it is outworking the conventional mixer by a bunch. Where the KA may take 12–15 min at the highest speed you dare to develop a strong gluten, the DLX will need 6–8 min at a fairly leisurely speed (depends on roller spacing which depends on amount of flour[1]) to pull the same window pane.

Have fun when you get the mixer back.

cheers,

gary

1. The more flour, the greater the spacing from the bowl rim. The farther the roller from the rim, the slower it revolves, which requires a higher bowl speed to maintain roller speed at the desire rate (200rpm for the second mix).