Mixing Dough - Methodology
I have an old recipe that calls for handworking dough made of flour, egg, softened butter, baking powder, rum and orange flower water. The recipe says to continue kneading the dough until it comes together, but also states that it will take a long time until it feels right. The end result is a ball of dough about the size of a large man's fist that will eventually be worked into a 3 foot by 3 foot sheet of pastry about the thickness of a sheet of cardstock or cigar paper.
I would like to hear opinions on whether or not I can use a KitchenAid mixer to do the work or if I should go with the hand-kneading. As the recipe is about 150 years old, I imagine any mixing other than hand-mixing wasn't even conceivable.
Nevertheless, this is a grand recipe and quite difficult in its execution and rather expensive in its making and I would prefer not screwing up the first go.