Giant Skillet Blueberry Roll

To make the dough: 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.

To make the filling: Butter a 9-inch (23 cm) skillet and set aside. (Alternatively, you can also use a regular round baking pan instead).

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. Now 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.

Baking: 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.

To make the glaze: 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.