Ingredients
Dough:
- 75 milliliters Milk
- 25 gram Sugar
- 1/2 teaspoon Dry yeast
- 1 tablespoon Vegetable oil
- 1 piece Egg white
- 180 gram Flour wheat / Flour
Chocolate dough:
- 75 milliliters Milk
- 25 gram Sugar
- 1/2 teaspoon Dry yeast
- 1 tablespoon Vegetable oil
- 1 piece Egg yolk
- 130 gram Flour wheat / Flour
- 20 gram Cocoa powder
Instructions
- 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.
- Bon appetit.