The crisp, creamy cream roll that bakeries sell doesn't require a trip to the market or even an oven, since it can be made at home using nothing more than an ordinary kadhai. Many home cooks skip trying this recipe simply because they don't own an oven, but the right technique lets a heavy bottomed kadhai stand in for one perfectly. The trick lies in spreading ordinary cooking salt at the bottom of the kadhai, which recreates oven like heat inside the covered pan, crisping the roll's outer layer while keeping the cream filling inside rich and flavourful. Whether it's for an evening cup of tea or a bakery style snack for the kids, this recipe delivers.
Making the dough with cold butter and ice water
Take one cup of maida in a large bowl, add half a cup of cold butter and a little sugar, and mix well. Ice cold water is then added little by little to knead a stiff dough. A touch of orange food colour can be mixed into the water if you want the rolls to look more appealing once baked. Once the dough is ready, it rests in the freezer for 10 minutes. This chilling step is what helps the cream roll develop better, flakier layers.
Repeated rolling and buttering builds the flaky layers
After 10 minutes in the freezer, the dough is taken out and smoothed with the hands for a few minutes. It is then rolled out and spread with a spoonful of butter on top. The dough is folded and returned to the freezer for another 10 minutes. This entire cycle, rolling, buttering and chilling, is repeated two to three times. It's this repetition that gives the cream roll its bakery style, flaky layers.
Turning a kadhai into an oven with salt
While the dough is chilling, a heavy bottomed kadhai is prepared separately. Plain cooking salt is spread across the bottom, and a stand is placed in the centre. The kadhai is covered and heated on low to medium flame for around 10 to 12 minutes. This step generates oven like heat inside the covered pan. At the same time, the plate the rolls will sit on is lined with butter paper so the rolls don't stick.
Shaping the rolls and applying a milk wash
The prepared dough is rolled out into a square shape and cut into long strips. These strips are wound gently around cream roll moulds. A little milk is then brushed on top with a pastry brush, which gives the baked rolls a golden, glossy finish. The shaped rolls are placed on the butter paper lined plate.
Baking without an oven, on a low flame
The lid of the preheated kadhai is opened, and the plate of rolls is placed on the stand inside. The lid goes back on, and the rolls bake on a very low flame for about 40 minutes. The heat from the salt spreads evenly through the kadhai, so the rolls turn crisp on the outside while cooking through properly on the inside. Once baked, the rolls are left to cool completely before being removed from the moulds.
Preparing the butter cream filling
While the rolls bake, the filling is prepared alongside. Half a cup of sugar is ground in a mixer into a fine powder. Half a cup of white butter is whipped well in a bowl, and the powdered sugar is folded in gradually. Finally, a little milk is added, and the mixture is whipped until the cream turns light and fluffy.
The final touch that brings out the bakery taste
Once the rolls have cooled completely, the butter cream is piped or spooned into them. A sprinkle of desiccated coconut on top rounds off both the taste and the look of the finished rolls. The result is a homemade, bakery style cream roll that's just as good with evening tea or in a kid's tiffin box.
