Yeast Dough Turtles

Yeast Dough Turtles
Yeast Dough Turtles
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  • 2½–3 cups soy-flour blend
  • 2 Tablespoons sugar
  • 1 package (¼ ounce) fast-rising dry yeast
  • 1 teaspoon salt
  • 1 cup warm (120–130 F) water
  • 1 Tablespoon vegetable oil
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  1. Combine 1½ cups soy-flour blend, sugar, yeast and salt in large mixing bowl.
  2. Add water and vegetable oil; mix to blend well.
  3. Stir in enough remaining flour to make soft dough.
  4. Knead on lightly floured surface until dough is smooth and elastic, about 3–5 minutes.
  5. Form a rounded, smooth dough ball. Cover; let rest for 10 minutes.
  6. Divide dough in half to make two turtles.
  7. For each turtle, form a large egg-sized piece of dough (half of the dough) into a smooth ball for the body and place on a lightly greased baking sheet or parchment paper, and flatten slightly.
  8. Add a small piece of rounded dough (half of remaining dough) for head. Divide remaining dough into five pieces; round four pieces for the legs and a narrow piece for the tail. Tuck the pieces slightly under the body.
  9. With kitchen shears, make an indention to form the eyes, and insert raisins; snip for the mouth and the feet for claws.
  10. With a serrated knife, make shallow cuts lengthwise and crosswise across shell.
  11. Cover; proof until double. Brush with egg wash if desired. Bake at 400 F for 15–18 minutes or until golden brown.
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Egg wash

Whisk 1 egg and 1 Tablespoon water.

Nutrition per serving: 789 calories; 115 calories from fat; 13 g fat (2 g saturated; 0 trans fats); 0 cholesterol; 1,192 mg sodium; 142 g carbohydrate; 7 g fiber; 15 g sugar; 25 g protein

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