Swapped my stand mixer for a hand whisk on danish dough

I used to let my KitchenAid run 10 minutes on every batch of croissants. Last spring the motor started smoking during a big order for a brunch spot in Portland. Got the dough done with a hand whisk and a lot of patience, and honestly the layers came out better. Now I only use the mixer for the butter block, everything else is by hand. Has anyone else ditched a machine for a specific dough type and seen better results?

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