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I didn't have a dough hook and used the paddle attachment, burned out the teeth on the kitchenaid (thankfully, replacement piece was $6.00 and DH snapped off the lid and replaced, no harm); however, I did have to use a LOT of upper body strength to finish the initial process. But I figured, fine, this is what they must have done in France before we got spoiled by the stand mixers. I made this exact recipe with a few modifications... 5 turns, no less, rest in freezer for 1/2 hour between turns. Used a silpat, not parchment, to prevent any possibility of uneven baking, spritzed the inside of the oven several times during baking, use a baking sheet with sides as some of the butter will ooze a little. Oh, I also purchased a dough hook when I got my replacement piece! If you've enjoyed a croissant from France, you will not be disappointed - patience!
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