Take 2 bowls. In the first sift flour, in the second - flour with cocoa. Add 1/2 tsp of dry yeast to each bowl and mix.
Milk is heated (36-40 degrees).
Add 75 ml of milk, 1 tablespoon of vegetable oil and a pinch of salt to each bowl. Put the egg yolk in one bowl and the white in the other. Knead the dough. Put the dough in a greased bowl with vegetable oil, cover with a towel and put in a warm place until the volume increases by 2 times (for about an hour).
For the filling, steam the raisins and figs, drain the water, chop separately. Nuts are also crushed (not into flour, let the pieces remain).
Divide each dough into 8 parts (in the white dough, the 7th and 8th, leave one piece of the 7th part each). We put this double white piece aside.
The remaining pieces are pressed into the cake and spread the filling: white raisins with nuts,
On the dark – figs with nuts.
Gather the edges and pinch, form a round bun.
Cover the pieces that do not turn out with a towel or foil so that they do not dry out a little.
In the form (I have a bucket from the bread maker) put white buns (pinch).
Then chocolate, as in the photo.
The remaining white bundle is the head. From the double part, take the pieces for the ears and tail, pull them out and fold them, as in the photo.
Collect the cat.
Put the cutlet on our bread (I put the rest of the filling under it). Leave under a towel for 30 minutes for proofing, bake. If in the oven, then 40 minutes at a temperature of 180 C (put in a preheated oven). Cool.
Melt a piece of dark chocolate in a convenient way for you (microwave oven, water bath) and draw the details.