Easier to make than it looks, this cheese-filled baked reptile will bring the most diffident of guests out of their shell

This recipe takes some planning as you need to make the dough the night before, but it is definitely worth it. If you own a stand mixer, the process of kneading the dough will be much easier. If working by hand, try to choose a cold day and be prepared to keep putting your dough back in the fridge. Other than that, brioche is not as difficult as it looks. Just take your time with it – the fridge is your friend – and enjoy the light yet very buttery crumb.

Makes: 2 turtle brioches, plus extra dough to bake for dipping

Prep time: 20 minutes to make dough (a bit longer if working by hand), plus overnight rest, then 20 minutes to shape dough, plus proving time

Bake time: 25 mins (bread), 15 mins (camembert)

For the brioche dough:

450g strong white flour

8g salt

10g fast-acting/instant yeast

125ml whole milk

4 medium eggs

225g unsalted butter (room temperature, cubed)



Plus:

1 beaten egg (for egg wash)

1 round camembert (250g or so) and veg sticks for dipping

If using a stand mixer, add all the dough ingredients (apart from the butter), then let the machine knead using the dough hook for seven minutes. Add the butter gradually, kneading well after each addition, until it is all incorporated. If working by hand, mix the dry ingredients in a large bowl. In a separate bowl, whisk together the milk and eggs. Pour the wet over the dry and stir with a spoon until it forms a rough dough. Tip this on to a lightly floured surface and knead until smooth and elastic. Add half the butter, and knead until fully incorporated. The dough will be very wet and sticky (having a dough scraper is very useful), and you will need to refrigerate it for an hour before kneading in half the remaining butter. Chill again, then knead in the third and final lot of butter. If at any point the dough becomes too difficult to handle, put it in a bowl, cover with clingfilm and chill until firmer.

When the butter is incorporated, place the dough in a lightly oiled bowl and cover with clingfilm. Leave to rest in the fridge overnight (at least eight hours). The dough won’t rise much; that is normal.

In the morning, remove almost half of the dough from the fridge. To make the turtle, shape most of this into a ball, slightly flattened on top. Then add a smaller ball for the head, and four more for the feet. Score the turtle’s back using a very sharp knife or razor. You can make a second turtle now, or leave the remaining dough in the fridge to use a day or two later. Any leftovers can be baked and used for dipping.

Lightly cover your turtle(s) with oiled clingfilm. Leave to rise for about three to four hours at room temperature, or until two to three times the original size.

Brush with egg wash and bake for 25 mins at 180C/160C fan/350F/gas mark 4.

Leave to cool on a wire rack. Meanwhile, season the camembert and stud with garlic, then bake for 15 minutes at 160C/140C fan/325F/gas mark 3.

Slice off the top of the turtle’s shell, and place the baked camembert inside. Surround with cut vegetables, ready to be dipped.

Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile is published by Quadrille. To order for £15.84 (RRP £18) go to bookshop.guardian.com or call 0330 333 6846.