Prepare the Dough:

• In a mixing bowl, combine bread flour, sugar, salt, and yeast.
• Add warm milk and egg, then mix until a shaggy dough forms.
• Knead in the softened butter and continue kneading for 8-10 minutes until the dough is smooth and elastic.
• Cover and let rise in a warm place for 1 hour, or until doubled in size.

Divide the Dough:

• Once risen, divide the dough into three portions:
  • One large portion (plain dough)
  • One medium portion (light brown spots)
  • One small portion (dark brown spots)

Prepare Cocoa Dough:

• Mix 1 tablespoon cocoa powder with 2 teaspoons of milk and knead into the medium dough to create a light brown dough.
• Mix 2 tablespoons cocoa powder with 2 teaspoons of milk and knead into the small dough to create a dark brown dough.
• Cover and let the doughs rest for 10 minutes.

Shape the Leopard Spots:

• Roll the dark brown dough into thin logs (about 6 inches long).
• Wrap each dark brown log with the light brown dough, sealing the edges.
• Wrap each light brown log with the plain dough, sealing well.

Assemble in Loaf Pan:

• Arrange the wrapped dough logs in a greased 9×5-inch loaf pan.
• Cover and let rise for another 40 minutes until puffy.

Bake:

• Preheat oven to 350°F (175°C).
• Bake for 25-30 minutes, until golden brown and fully baked.
• Remove from the oven and let cool before slicing.

Serve & Enjoy:

• Slice the bread to reveal the beautiful leopard print pattern inside!