Rich yeast dough in Thermomix®

In many countries around the world, rich yeast dough pastries, like milk bread and brioche, are traditional at Easter. They take different forms, depending on the country of origin, but much of the base of the recipe is the same. Here are some tips for success inside and outside the Thermomix® mixing bowl: - Be patient: the butter, sugar and eggs in rich doughs can inhibit the fermentation process, which means proving can take longer. Ensure your dough doubles in size (or meats the cue as laid out in your recipe) before moving onto the next step - TM6 fermentation mode creates a warm proving environment for your dough that enables spectacular rising. Try it out with your rich doughs and see the results! - Thermomix® kneading your dough for you takes the question mark out of the kneading technique, which helps develop the gluten in even the most buttery of doughs