In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted. Allow to cool until lukewarm.
In a large mixing bowl, combine the yeast mixture with the cooled milk mixture egg, 2 cups flour and salt. Beat well to combine.
Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Cover dough and let rest for 10 minutes.
Divide dough into seven pieces. One round 5cm in diameter, five rounds 2 1/2 cm diameter and the remainder in one large round.
Place the large round on a lightly greased baking sheet and flatten slightly. Shape four of the 2 1/2 cm rounds into feet and one into a tail for the turtle. Shape the 5cm round into a head for the turtle.
Attach each piece by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's body. Press raisins into the turtle's head for eyes.
Cover the turtle with as damp cloth and let rise for 20 minutes. Meanwhile, preheat oven to 200 degrees C.
With a sharp knife, make crisscross cuts in the turtle's body to make the shell. Finally, use a scissors to make a cut for the turtle's mouth. Bake in preheated oven for 20 to 25 minutes, or until golden brown.