How to properly make brioche using a Electrolux/Verona/Assistent/Ankarsrum/Magic Mill Mixer
I purchased a used Magic Mill DLX mixer a while back. I have been frustrated with it, especially when trying to make enriched breads like brioche or panettone. I find that neither the dough hook nor the beater/scraper effectively mix the butter into the dough. It seems to take forever to get the butter to incorporate as usually, the butter ends up getting smeared around the bottom and sides of the bowl and the dough just seams to slip around in it. To those of you who have had success making brioche and enriched doughs that require butter (and often other ingredients such as egg yolks) to be added after a dough has been formed, what is/are the secret/s? If anyone can share their methods for using the Magic Mill/Electrolux to make brioche and/or panettone I would greatly appreciate it.
But I have had success incorporating butter by cutting the butter into small pieces, and adding a little bit at a time. It usually takes a pretty good while to get lipids incorporated into an already worked dough, but here you must utilize the most important tool at a baker's disposal: patience ! I have worried over many a panettone spinning on a dough hook while the mixer thrashes and wheezes in a desperate fever. But the patience has always paid off, and I have had great success with my enriched doughs this way.