Name: Garlic Parmesan Steak Croquette Bread
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 9 ounces steak; 1 onion; 2 clove garlic; 7 teaspoons heavy cream; 0.25 cup Parmesan; 1.5 cups cheese; 1 tbsp olive oil; 1 tbsp seasoning paste; 1 tbsp salt; 1 tbsp black pepper; 1 tbsp paprika; 1 tbsp ground cumin; 1 tbsp curry powder; 1 tbsp garlic powder; 2.5 cups bread flour or all-purpose flour; 13 tablespoons warm milk; 2.5 teaspoons sugar; 2 teaspoons dry yeast; 1 tsp salt; 2.5 tablespoons butter; milk; 1.5 cups panko breadcrumbs; oil

Garlic Parmesan Steak Croquette Bread cover

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Garlic Parmesan Steak Croquette Bread

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Ingredients

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Instructions

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Instructions

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.

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Tips & Tricks (5)

Cold Filling Prevention 🧊
Prepare your steak-cheese filling and refrigerate it for at least 2 hours before stuffing to prevent it from leaking out during frying and ensure it stays contained within the dough.
Double Dredging Technique 🍗
Dip each croquette in milk, coat with panko, then repeat the milk-and-panko process for an extra-crispy, golden exterior that stays crunchy longer.
Dough Temperature Timing ⏱️
Use a kitchen thermometer to ensure your warm milk is exactly 110°F when activating yeast—too hot kills the yeast, too cold prevents proper rise for light, fluffy dough.
Oil Temperature Mastery 🌡️
Maintain your frying oil at 350°F using a deep-fry thermometer; this temperature crisps the exterior in 2-3 minutes while keeping the filling hot without burning the bread.
Garlic Infusion Strategy 🧄
Bloom your garlic powder in warm butter before mixing into the filling and dough to unlock deeper, more complex garlic flavors instead of using it raw.