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Directions

Pour the milk and water into a microwave-safe bowl and microwave for 30-40 seconds or until warm.

Crack an egg into a large bowl and whisk. Add the milk mixture and mix well.

Add the oil, sugar and yeast.


Sift both flours and add half of it to the bowl, mix,add 1 tsp salt into the bowl,add the rest of the flour little by little.

knead the dough together till it becomes elastic and less sticky. If the dough is too dry, add some more milk or water. Place the dough in an oiled bowl and cover with plastic wrap.

Let sit in a warm area until it has doubled in size.
 Roll the dough out on a floured surface until it is about 16” x 14”. Slice the dough into 16 strips.


Roll each strip into a round tube, then place 4 tubes on a floured workspace. Braid as shown in the pics, if not clear go to the Tastemade  video . Tuck the ends under the braid to form the turtle’s shell. Repeat to make 3 more shells. (or more if you make thinner tubes: I was able to make 4 small turtles and still had some remaining dough). Use the remaining strips to make the heads, arms and feet of the turtles.

Place the turtles on a baking sheet lined with parchment paper (or silkplat). Cover with a damp towel and let rise for 15 minutes. Brush with the beaten egg and sprinkle salt on top.

Bake at 400F for 20 minutes. They taste best when served warm.

Note: Each bun is big enough to be shared by 2-3 people at dinner, so you can freeze the remaining turtles and defrost overnight before serving. If you make a sandwich I suggest you make three layers.