Make cute little turtle breads for your kids to enjoy!
2 1/2 to 3 cups Gold Medal® all-purpose flour
1 package quick active dry yeast1 tablespoon sugar or you can replace sugar with honey
1 teaspoon salt
1/2 cup water
1/3 cup milk
1 tablespoon butter or margarine
1 egg
20 raisins
- In a large bowl, mix 1 1/2 cups of the flour, the yeast, sugar (if using honey mix with the wet ingredients) and salt; set aside.
- In 1-quart saucepan, heat water, milk and butter over medium heat, stirring occasionally, to 125°F to 130°F; (if using honey add now) stir into yeast mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Cover and let rest 10 minutes.
- Lightly grease your cookie sheet with shortening then line with wax paper.
- Shape 10 small piece of dough into a ball for turtle’s head. Shape 40 smaller pieces of dough into balls for feet. Shape 10 peanut- size piece of dough into tail. Divide the remaining dough to 10 portions equally. Shape each dough into ball for turtle body; place on cookie sheet and flatten slightly. Attach head, feet and tail by placing 1 end of each under edge of body to secure. Press raisins into head for eyes. Cover and let rise in warm place 20 minutes.
- Heat oven to 400°F. Make 1/4-inch-deep circular cut around top edge of body, then make crisscross cuts in center to look like a turtle's shell. Let rise for 5 more minutes. Bake 20 to 25 minutes or until golden brown.
Original Recipe Betty Crocker Baking
