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.