Zutaten
Method
Pro Tips for Perfect Croquette Bread
Cut the steak very small – this keeps the filling juicy and evenly distributed.Seal the dough tightly – prevents cheese from leaking while frying.Let the filling cool slightly – hot filling makes shaping harder.Don’t overcrowd the oil – fry in batches for an even golden crust.Use panko crumbs – they give the best crunch compared to regular breadcrumbs.Make the Dough
- 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.
Prepare the Steak Filling
- 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.
Divide and Shape
- 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.
Coat and Fry
- 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.
