I can safely say that this giant skillet blueberry roll is most likely the recipe I’ve been craving for my whole baking life. You might discern a slightly over-excited tone over the length and breadth of this introduction. But I’m not exaggerating at all. Mind you, those of you who may feel easily impressed, please disregard this complete delicacy this instant, as there is a considerable risk for suffering a severe shock.
Most of you already know about my immeasurable penchant for blueberries. Proof of this are a great many blueberry recipes posted on the blog so far. And now that I finally got my dream skillet, I can make this recipe happen at last. WARNING: Beware of a fervent skilleted lady. You are most likely to suffer from a new, serious skillet indigestion in the near future. But it’s not only blueberries that I’m totally mesmerized by; this dough is simply something almost impossible to depict in words. Not only is it incredibly mouth-watering but tender and rich and luscious… And I could go on and on and on like forever.
So now imagine the combination of both: a lavish bunch of heavenly blueberries folded in this dreamy dough. I can hear a few jaws dropping from here. And you are perfectly right to do so. Because, after this imagination exercise, there’s an extra task I need you to do for me: once you have the whole picture set in your mind (and you have managed to finally close your mouth), now drizzle a scrumptious lemony cream cheese glaze all over it. Okay. You got it. Now honestly, tell me, isn’t it something out of this world, or what? Certainly, it is not a challenge for the faint of heart. Even so, that gorgeous finishing touch is totally optional, as this delicacy barely needs anything else to delight the most demanding palates.
And yet, I must warn you. This delicacy requires as much willingness to eat it as patience to make it. Your kitchen will most likely end up as a complete sugary, purple mess; and not only your kitchen, but also your hands, your hair, your clothes, your cell phone… But nothing that a single bite of this beauty wouldn’t fix.
Well, the recipe is almost here, but before getting down to it, let me inform you about a slight variation on the posting periodicity. From now on, I’m planning to post new recipes every two weeks, instead of the usual weekly update I’ve been posting so far. My aim is to focus on each recipe the way they deserve; actually, the way you deserve. I hope this is not a great nuisance for you and I’ll be happy to see you around here all the same.
But now, just one little question still remains. To glaze or not to glaze your giant skillet blueberry roll? Now it’s up to you… 😉 (I had not the chance to make up my mind as inadvertently there I was, pouring that delectable glaze all over my blueberry roll before even considering the idea not to…)
Skillet by Le Creuset used in this recipe from Claudia & Julia
- ½ cup (120 ml) lukewarm water (110 degrees F - 45ºC)
- 12 g (a tad less than ½ oz) fresh yeast (compressed or cake yeast)
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) lukewarm milk (110ºF-45ºC)
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 1 teaspoon salt
- 2 ¾ - 3 cups (360-390 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 teaspoon lemon zest
- 3 tablespoons unsalted butter, softened
- ¼ teaspoon salt
- ¼ cup (70 g) good quality blueberry preserves
- 1 cup (140 g) fresh blueberries
- 3 oz (85 g) cream cheese
- 1 cup (115 g) confectioner's or icing sugar
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons milk
- Set aside about ¾ cup (100 g) of the flour.
- Dissolve 1 teaspoon of the sugar in the warm water. Sprinkle the yeast over top and let it sit for 10 minutes.
- Meanwhile, add the warm milk, the remaining sugar, the egg, the softened butter and salt into a large mixing bowl (or your stand mixer bowl), and mix until smooth.
- Add in 2¼ cups (290 g) of the remaining flour, and gently mix until incorporated.
- Add in the yeast mixture, and mix that in to incorporate.
- With the mixer still running, gradually add only enough of the reserved flour, one tablespoon at a time, to make a soft dough. If using a stand mixer, knead the dough with the dough hook for 5-6 minutes. If kneading by hand, transfer the dough on to a lightly floured work surface and knead for about 8-10 minutes (you may or may not use all the flour). In the latter case, the dough will be ready when it easily pulls away from your hands and the work surface and it's smooth and elastic (and still a tad sticky). Shape the dough into a ball and move on to point 8.
- If using a stand mixer, transfer the dough on to a lightly floured work surface as well and knead by hand for 3-4 minutes more (you may or may not use all the flour). The dough will be ready when it easily pulls away from your hands and the work surface and it's smooth and elastic (and still a tad sticky). Shape the dough into a ball.
- Lightly oil a large bowl, add the dough in, turning it to coat it lightly in the oil, and cover tightly with some oiled plastic wrap.
- Place the bowl in a warm, draft-free spot and allow it to rise for about 1-1½ hours or until doubled in size.
- When the dough is ready, transfer it again on to a lightly floured work surface and gently punch it down a few times to release all the gases.
- Roll the dough out into a 14 x 8-inch (35 x 20 cm) rectangle and let it rest while preparing the filling.
- Butter a 9-inch (23 cm) skillet and set aside. (Alternatively, you can also use a regular round baking pan).
- Using your fingers, rub sugar and lemon zest together in a medium size bowl and set aside.
- Using a pastry brush evenly spread the softened butter all over the dough.
- Then sprinkle over the top surface the salt and the lemony sugar.
- Using a long, sharp knife, cut the dough lengthwise in 1¼ -1½-inch (3-3,5 cm) strips.
- Roll up one strip, sugary side in, and place it in the centre of the skillet (or baking pan) with a couple of blueberries just in the very centre. Don't be afraid to roll it up a bit tightly; blueberries will keep the dough loose enough so that it can easily rise again later.
- And here comes the fun part. You need to coil the remaining strips around the center roll (starting each strip at the end of the previous one) at the same time as you brush the outer side with the blueberry preserves and place the fresh blueberries all along the way.
- Cover your giant blueberry roll loosely with plastic wrap and let it rise again for 45 minutes.
- Twenty minutes before the roll is ready, preheat the oven (electric) to 375 degrees F (190ºC) and place the oven rack in the middle position.
- Bake for 25-30 minutes until lightly browned. To prevent your blueberry roll from heavy browning, cover loosely with foil for the last 15 minutes.
- In a medium size bowl, beat the cream cheese until lump-free and smooth.
- Add the lemon juice and 1 tablespoons of milk and mix until totally combined.
- Finally, add the icing sugar, previously sifted, and mix until smooth and creamy (add more milk if the mixture is too thick).
- Pour generously all over the still warm roll and enjoy one of the most perfect moments in life.
This roll is best enjoyed the same day, but will remain fresh covered tightly for up to 1-2 more days at room temperature.
- Alternatively, you can also use frozen blueberries instead (no need to thaw), but once the roll is formed, it will need to rise longer (for up to 1 - 1½ hours) due to the fruit low temperature cooling down the dough.