In the mixing bowl of a stand mixer, pour the dry ingredients: bread flour, yeast, salt, and sugar. Be sure not to let the yeast and salt come into direct contact. Mix this roughly just to disperse the ingredients. I highly recommend using a scale to weight the ingredients.
Next add the egg and slowly add the milk but reserve a little. Mix this using the dough hook attachment on a stand mixer on medium speed until the wet and dry ingredients combine into one consistency.
Add the room temperature butter. Let the stand mixer knead the dough for about 8-12 minutes or until the dough becomes smooth and elastic.
Tip the dough out into a container to rise for about 1 hour or until the dough doubles in size.
Punch down the dough and roll it out into a square that is roughly ¾ inch thick. Then add a layer of chocolate chips. Roll the dough up and shape into a little loaf.
Let this proof for about 30 minutes or just until the dough bounces back halfway when poking.
When done proofing, place in the oiled cat-shaped tin with ears pointed down. Be sure to press the dough into the ears slightly to encourage the ears to fill.
Preheat oven to 350℉. Bake ear side down for 30 minutes.
Carefully remove the tin from the oven and put it somewhere it can cool. Wait five minutes before tipping out the loaf. Let this loaf fully cool before slicing and eating!
