Bicolour brioche flute: very soft and fragrant!

INGREDIENTS
250ml (1 cup) milk 
500g (4 cups) flour
7g dry yeast
100g (1/2 cup) sugar
1 egg
50g butter
1/2 tsp salt
30g (1/4 cup) cocoa powder
Powdered sugar 
Sugar 

METHOD
1. In a bowl mix together milk with sugar and yeast, add egg and butter, flour, and salt, divide it into 2 portions, and add cocoa powder to the second. Let the dough rise for 2 hours.
2. Roll out the dough top white one with dark one, cut it into strips, and wrap it.
3. Transfer to the baking pan, sprinkle with sugar, and bake at 180°C (350°F) for 35 minutes.
4. Sprinkle with powdered sugar.
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