Then the advice you got from @JaneDoe42 is the right answer! Your dough is probably a bit loose and needs a teensy addition of more flour.
One of the most important things I learned in making bread is to measure by weight, not volume. That way you can compensate for the moisture your flour may have absorbed while stored. My results improved vastly once I began using this method. Any digital kitchen scale will do.
If you do add flour, add it only a little at a time. Even half a teaspoon may do the trick. You may have to repeat the process a few times, but it’s better than making the dough too stiff.
Once you’ve got the consistency right, it should stop creeping up the hook.
Good luck!
No schloop, thanks. I’m a latecomer to cranberry sauce and only began to enjoy it when I started making it from scratch. I like whole berries, less sugar, some shreds of clementine and the juice of one, Gran Marnier optional. If the Glorious Can Shape is on the table, I’ll give it a miss, thanks.
We all like what we like, eh?