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Using a sharp knife, slice the rolled dough into 3/4-inch-thick slices. If the dough gets too soft, place the roll on a sheet pan and chill for 15 minutes. Using both hands and starting from the long end, roll the dough as tight and neat as possible. Sprinkle the sugar mixture over the butter and then the chopped ginger. Brush the softened butter evenly over the dough. Place the folded dough on a sheet pan, cover with plastic wrap directly over the dough and chill for 15 minutes.įor the filling: Combine the granulated sugar, brown sugar and salt in a small bowl, then mix in the orange zest set aside.ĭust the work surface with flour and roll out the dough into a 17-by-8-inch rectangle, 1/4 to 5/8 inch thick, with the longest end facing the edge of the counter. Lightly dust the dough as needed to prevent sticking. Fold the rectangle into thirds, like a letter, then repeat the same process of pressing the dough out and folding 2 more times. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a flat rectangle, 1/2 inch thick. (The spray keeps the flour in place.) Transfer the dough on to the prepared work surface and dust the dough lightly with flour.
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Lightly coat your work surface with nonstick cooking spray, then flour. Mix until the dough forms a shaggy mass and there are no dry bits of flour left. Make a well in the center of the flour and butter mixture and add the buttermilk. Cut the butter into the flour by gathering the dry mix, pinching and dropping it for 30 to 60 seconds. Add the shortening and use your fingertips to pinch it into the flour mixture completely until the flour mixture looks like sand.Ĭoat the butter in the flour mixture, then use a box grater to grate the cold butter into the flour mixture and toss until all of the pieces are coated. For the dough: In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and baking soda.