For the bread

• Grease the baking dish with vegetable oil.
• In a small bowl, mix warm milk (about 110°F or 43°C), active dry yeast, and sugar. Set aside.
• In another small bowl, mix warm water and unsweetened cocoa powder. Set aside.
• In a large bowl, mix flour, unsalted butter, salt, and yeast mixture until it becomes one ball of dough. If the dough is too wet, keep adding ⅛ cup of flour at a time and mix until the dough holds a ball-shape.
• Take out the dough on the floured surface and knead the dough by hand until it’s smooth and elastic (about 10 min)
• Evenly split the dough into 2. Set aside one half of the dough in a bowl and cover with saran wrap. Let it rest in a warm environment for 1 hour or until it becomes twice the size.
• On the other half of the dough, add a small amount of the unsweetened cocoa powder liquid at a time and knead. Keep kneading until all cocoa powder liquid is evenly combined with the dough. Once combined, put the dough in a bowl and cover it with saran wrap. Let it rest in a warm environment for 1 hour or until it becomes twice the size.
• Once risen, punch the plain dough to release the air. Place the dough onto a lightly floured surface. Using a sharp knife, divide the dough into 4 pieces. Then cut about ⅛ portions of the dough from every 4 pieces for ears. Make 4 large balls of dough and 8 small balls of dough for ears. Repeat the same for the chocolate dough.
• Line the large balls of dough in a greased baking dish by alternating two colors. Then attach the tiny balls of “ears” to the main dough. *Place the ears on top and grub a small portion of dough from the bottom of the ear with a toothpick, then keep stubbing into the main dough until the ears stick.
• Once ears are attached, let it rise in a warm environment for 30 min or until it becomes twice the size.
• Preheat the oven to 340°F or 170°C.
• Cover the baking dish with aluminum foil. Bake the bread for 10 min. Uncover and bake more for 5-10 min longer depending on the oven (I have a convection oven, and it took a total of 20 min to finish). Let it cool.