Turtle Bread

01Method

1. 1

   Combine yeast and sugar in a bowl with warm water and stir to dissolve. Allow the mixture to rest for about 10 minutes until it turns foamy.

2. 2

   Warm milk in a small saucepan on medium heat just until it begins to bubble, then take it off the heat. Stir in butter until it melts completely and allow the mixture to cool to lukewarm.

3. 3

   Pour the yeast mixture into a large bowl and mix in the cooled milk mixture. Stir in the egg, about two-thirds of the flour, and salt, beating until well combined. Gradually incorporate the remaining flour in portions, mixing thoroughly each time. Once the dough comes together, transfer it to a floured surface and knead for about 8 minutes until smooth and elastic. Cover and let rest for 10 minutes.

4. 4

   Divide the dough into seven portions: one medium ball roughly 2 inches across, five small balls about 1 inch across, and one large ball from the remaining dough.

5. 5

   Place the large ball on a lightly greased baking sheet and press it down gently. Shape four of the small balls into feet and one into a tail. Form the medium ball into a head. Attach each piece by flattening the connecting end, moistening it slightly with water, and tucking it under the body. Press raisins into the head for eyes. Drape a damp cloth over the turtle and allow it to rise for 20 minutes.

6. 6

   While the dough rises, preheat the oven to 200°C (400°F).

7. 7

   Score a crisscross pattern across the body with a sharp knife to mimic a shell, then use scissors to snip a mouth shape.

8. 8

   Bake in the preheated oven for 20 to 25 minutes until the bread is golden brown.