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Turtle Brioche Bread Buns hand
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Turtle Brioche Bread Buns

These Turtle Brioche Bread Buns are so fun and relatively easy to make. Perfect for your kids parties (but not only!) I'm sure they're going to wow both children and adults!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6 buns
Author: Adriana Z.


...for the dough...

  • 250 g All purpose Flour
  • 100 g Wholewheat Flour
  • 130 g Water Warm
  • 100 g Plant Milk Soy - Warm
  • 40 g Margarine or Vegan Butter
  • 1/2 tbsp Agave Syrup
  • 1 tsp Flax Seeds
  • 5 g Salt
  • 3 g Instant Yeast

...for the spinach craquelin...


  • Work the ingredients for the dough by hand or using a dough mixer (for at least 10-15 minutes).
  • Cover the dough with a cloth and allow to proof until it doubles in size (around 2 hours).
  • Divide the dough into 7 parts: 6 will be our turtle buns, and the remaining portion will be used to shape their heads and legs.
  • Form a smooth ball with each portion of dough and allow to proof for another hour or 1 hour and a half.
  • Shape the remaining dough into heads and legs and carefully put them in place, underneath each bread bun.
  • The green craquelin. Blend the spinach with 1/2 cup of water. Filter the liquid through a sieve. Measure the water for the crackling in a bowl and combine the rest of the ingredients. Set aside for 5 minutes.
  • Scoop around a tablespoon of spinach craquelin on each bun and spread it evenly on top of the turtle "shell".
  • Preheat the oven at 180°C (350°F) and bake for 20-25 minutes.
  • Allow to cool at room temperature and use as you please.


PLEASE NOTE that to prevent the buns to merge up, resulting in ruining the final outcome, you MUST place them very apart on the oven tray. Do not place it as close as I did in the pictures, these were arranged like that ONLY for blog purposes. The turtle buns in this post were baked on two separate trays, only three buns per tray!
These buns can be stored in an air tight container up to 3 days.
The buns are suitable for home freezing.