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1
In a small mixing bowl, dissolve yeast and sugar in warm water.
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2
Let stand until creamy, about 10 minutes.
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3
Heat the milk in a small saucepan until it bubbles, then remove from heat.
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4
Add the butter and stir until melted; let cool until lukewarm.
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5
In a large mixing bowl, combine the yeast mixture with the cooled milk, butter, egg, 2 cups flour and salt; beat well to combine.
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6
Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
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7
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
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8
Cover dough and let rest for 10 minutes.
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9
Divide dough into seven pieces.
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10
One round 2 inches in diameter, five rounds 1 inch in diameter and the remainder in one large round.
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11
Place the large round on a lightly greased cookie sheet and flatten slightly.
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12
Shape four of the 1 inch rounds into 'feet' and one into a 'tail' for the turtle.
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13
Shape the two inch round into a 'head' for the turtle Attach each piece by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's 'body'.
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14
Press raisins into the turtle's head for 'eyes'.
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15
Cover the turtle with as damp cloth and let rise for 20 minutes.
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16
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
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17
With a sharp knife, make crisscross cuts in the turtle's body to make the 'shell'.
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18
Finally, use a scissors to make a cut for the turtle's mouth.
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19
Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until golden brown.
