Cheesesteak Croquette Bread

Ingredients

• 1175 g warm milk(175g)
• 234 g honey(34g)
• 36 g active dry yeast(6g)
• 41 large egg(50g)
• 5315 g bread flour(315g)
• 66 g salt(6g)
• 730 g butter, softened(30g)
• 82 tablespoon oil(28g)
• 90.5 large yellow onion, small diced(75g)
• 100.5 lb mushrooms, small diced(227g)
• 110.5 green bell pepper, small diced(60g)
• 121 lb thinly sliced ribeye or sirloin(454g)
• 131 teaspoon salt & pepper(6g)
• 140.5 teaspoon onion powder(1.5g)
• 158 slice provolone cheese, torn into pieces(160g)
• 161 egg wash(50g)
• 171.5 cup panko crumbs(90g)
• 182 cup oil for frying(450g)

Instructions

1. 1In a large bowl, combine warm milk, honey, and yeast. Let sit for 5 minutes until foamy.
2. 2Add the egg, bread flour, and salt. Mix until a dough forms.
3. 3Add softened butter and knead until smooth and elastic, about 8-10 minutes. Cover and let rise until doubled, about 1 hour.
4. 4Meanwhile, heat 2 tablespoons oil in a pan over medium heat. Add diced onion, mushrooms, and green bell pepper. Cook until softened.
5. 5Add thinly sliced ribeye or sirloin to the pan. Season with salt, pepper, and onion powder. Cook until meat is just cooked through.
6. 6Remove from heat and stir in torn provolone cheese until melted and combined. Let filling cool.
7. 7Punch down the dough and divide into 9 equal pieces. Flatten each piece and fill with cheesesteak mixture. Pinch to seal.
8. 8Brush each filled dough ball with egg wash and coat in panko crumbs.
9. 9Heat oil for frying in a deep pan to 350°F (175°C). Fry croquette breads in batches until golden brown and crispy, about 3-4 minutes per side.
10. 10Drain on paper towels and serve warm.