Step 1

Step 2

Using a stand mixer (or by hand), mix on low speed for 2 minutes, then increase to medium speed for another 2 minutes until the ingredients form a cohesive mass.

Step 3

Once the dough starts to come together, add the softened room-temperature butter and continue mixing until fully incorporated.

Step 4

Continue mixing on low speed for 2 minutes, then on medium speed for 5 minutes until the dough is smooth and elastic. Aim for a windowpane effect where you can stretch the dough thinly without it tearing.

Step 5

Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for about 40 minutes. The dough should increase in size by about 1.5 times.

Step 6

After the first rise, gently deflate the dough and divide it into the following portions for 6 turtles: 50g each for the body, 15g each for the head/tail, and 8g each for the legs (12 total).

Step 7

Start by shaping the 50g dough portions for the turtle bodies into smooth balls. Let them rest (bench rest) for about 10 minutes, which will make them easier to shape further.

Step 8

For the head and tail pieces (15g each), shape the head portion into a slightly larger, round shape and the tail into a tapered shape. Place these on your baking tray alongside the body pieces, leaving some space between them.

Step 9

Roll the 8g dough portions for the legs into long shapes. Gently place them in an ‘X’ pattern over the body pieces on the baking tray to form the turtle’s legs. Press lightly to secure them so they don’t shift during baking.

Step 10

Now, let’s make the cookie dough. Roll out the chilled cookie dough (or biscuit dough) with a rolling pin to a uniform thickness of about 2-3mm. Be careful not to roll it too thin, as it may tear.

Step 11

Carefully wrap the rolled-out cookie dough around the body portions of the bread dough. Ensure the entire body is covered, extending neatly down the sides.

Step 12

Sprinkle sugar evenly over the cookie dough-covered body. This step will help create a crispier and more delicious cookie crust after baking.

Step 13

Using a scraper or the back of a knife, gently score a crosshatch pattern onto the cookie dough. Create a natural pattern that resembles a turtle’s shell.

Step 14

Allow the shaped turtle melon breads to undergo a second proof at room temperature for about 20 minutes. They should puff up slightly.

Step 15

Step 16

Add the sugar and vanilla sugar, and mix well with the butter. Whisk until the sugar is evenly incorporated.

Step 17

Gradually add the beaten egg in 2-3 additions, whisking after each addition. Adding the egg all at once can cause the mixture to curdle, so add it slowly. Whisk until slightly foamy.

Step 18

Sift in the cake flour and gently mix with a spatula using a cutting motion. Mix just until no dry flour streaks remain.

Step 19

Add the almond flour and, again, mix gently with a spatula. Overmixing can make the cookie dough tough.

Step 20

Add 1-2 drops of green food coloring for the desired turtle shell color and mix until the color is evenly distributed. You can adjust the amount of coloring based on your preference.

Step 21

Once all ingredients are smoothly combined, the cookie dough is ready. Mix just enough to bring the ingredients together; avoid overworking it.

Step 22

Wrap the finished cookie dough in plastic wrap or place it in an airtight container and refrigerate for at least 30 minutes to firm up. This will make it easier to roll out.

Step 23

Once the cookie dough is well-chilled, divide it into 40g portions and roll them into balls. Return these balls to the refrigerator to keep them cold until needed for covering the bread dough.

Step 24

Bake in a preheated oven at 180°C (350°F) for approximately 8 minutes. Bake until the cookie crust is golden brown and the bread is nicely puffed. Oven temperatures and baking times may vary, so adjust as needed.