1 c. sugar
1 t. salt
3 packages active dry yeast
2 c. milk
2 c. milk
1 c. butter or margarine
8-9 c. all purpose flour
In a large bowl, combine sugar, salt, yeast and 2 c. flour. In saucepan over low heat, slowly heat milk and butter until very warm (120-130 deg F). Butter does not need to melt. With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium; beat for 2 minutes more, occasionally scraping sides of bowl.
Beat in eggs and 2 c. flour; continue beating 2 minutes more occasionally scraping sides of bowl.
With spoon (big wooden one, prefferably), stir in enough additional flour (about 4 1/4 c.) to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Shape into a ball.
Turn over in greased large bowl to grease top. Cover and let rise in warm place until dough is doubled, about 1 hour.
Punch dough down. On lightly floured surface divide into pieces as recipes direct. Cove; let rest 15 minutes.
The 2 below are my dough turtles after assembling before the final rise and baking. PS- it's the same turtle it all 4 pics
1/4 c. Sweet Dough
(**see notes on how to assemble at bottom)
Prepare sweet dough. Cut off 1/2 cup piece from dough; set aside. Shape remaining piece into 5-inch oval ball. Place on greased cookie sheet.
Roll reserved piece into 7 inch rope. From rope cut 2 inch piece for head; with scissors, snip eyes and mouth. Cut four 1-inch legs from rope; snip toes. Make pointed tail with remainder. Assemble body and shape shell.
Beat egg with a little water; brush turtle and let rise until doubled. Preheat ovento 375 F. Bake 20-25 minutes until browned.
**Assembling the body: Tuck head, legs and tail under oval ball and pinch to seal.
Shaping the shell: With scissors, snip designs in top of body. Pinch edge to resemble shell.