Garlic Parmesan Steak Croquette Bread cover

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Garlic Parmesan Steak Croquette Bread

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Ingredients

Warning0 allergens identified

Garlic Parmesan Steak Croquette Bread

9 ounces steak

1 onion

2 clove garlic

7 teaspoons heavy cream

¼ cup Parmesan

1 ½ cups cheese

1 tbsp olive oil

1 tbsp seasoning pasteoptional

1 tbsp salt

1 tbsp black pepper

1 tbsp paprika

1 tbsp ground cumin

1 tbsp curry powder

1 tbsp garlic powder

2 ½ cups bread flour or all-purpose flour

13 tablespoons warm milk

2 ½ teaspoons sugar

2 teaspoons dry yeast

1 tsp salt

2 ½ tablespoons butter

milkfor the coating

1 ½ cups panko breadcrumbs

oil

In a bowl or stand mixer, combine flour, warm milk, sugar, yeast, and salt. Knead for a few minutes until a rough dough forms, then add the softened butter and continue kneading for about 10 minutes until smooth and elastic. Cover and let the dough rest for about 1 hour until slightly risen.

Heat a little olive oil in a pan and sauté the chopped onion first until soft. Add the steak cut into tiny cubes and cook until lightly browned. Add garlic, spices, heavy cream, parmesan, and optional seasoning paste. Stir everything together until creamy and flavorful. Remove from heat and let the filling cool slightly.

After the first rise, divide the dough into 8 equal pieces (about 66 g each) and shape into balls. Let them rest for 10 minutes. Flatten each piece, add some shredded cheese, a portion of the steak filling, and a little more cheese on top. Close the dough tightly and seal well so nothing leaks during frying. Place onto a lightly floured tray and let rest for 30 minutes.

Brush each filled dough ball lightly with milk, then coat evenly in panko breadcrumbs. Fry in hot oil until golden brown and crispy on all sides. Remove and let drain briefly before serving.

Nutrition

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Tips & Tricks (5)

Master the Dough Temperature 🌡️
Keep your warm milk between 110-115°F when activating the yeast; too hot kills the yeast, too cold prevents rising. This ensures light, fluffy dough that fries evenly without dense pockets.
Chill the Filling Before Assembly ❄️
Refrigerate your cooked steak-parmesan filling for at least 30 minutes before stuffing; this prevents the dough from becoming greasy during frying and keeps the filling intact inside the croquette.
Double-Dip Breading Technique 🥖
Coat each croquette in milk, then panko, then milk again, then panko once more for an extra-crispy, golden exterior that won't absorb excess oil during frying.
Oil Temperature is Critical 🍳
Maintain oil at exactly 350°F for frying; use a thermometer to check frequently as temperature drops with each batch. Too hot burns the exterior before the inside cooks, too cool results in greasy, soggy croquettes.
Toast Your Spices First 🧄
Bloom the garlic powder, curry powder, cumin, and paprika in melted butter for 30 seconds before adding to your filling; this releases essential oils and intensifies their flavors exponentially.