Dissolve the yeast in ⅓ cup warm water (105-110° F) and let sit for 10 minutes. It should appear foamy. In a large mixing bowl, add the sugar, salt, remaining lukewarm water, melted butter, beaten egg, and yeast mixture. Stir until combined and gradually add flour until a dough forms and is easy to handle.
Sprinkle the bowl or a clean counter surface with flour. Knead the dough until smooth and elastic, for about 5 minutes. Sprinkle with additional flour if dough becomes too sticky. Place back in a greased bowl, cover, and let rest in a warm place for about 1 hour or until doubled in size.
Line a cookie sheet with parchment paper. Once dough has risen, shape a 2-inch ball for the head, 5 1-inch balls for the legs and tail. Pinch the tail into a pointed shape, if desired. Shape the remaining dough into a oval shaped body. Place on the prepared cookie sheet and flatten slightly. Carefully attach the head, feet, and tail by placing one end of each piece under the body to secure. Press the raisins into the head as eyes.
Cover and let rise in a warm place for 20 minutes. Meanwhile, preheat the oven to 350° F.
Once dough has proofed, use a serrated knife to cut criss-cross slits into the body of the turtle to resemble a turtle shell. The slits should be about ¼ inch deep. Cut a smiling mouth, if desired.
Bake for about 25-28 minutes, or until golden brown and cooked through. Immediately after baking, brush the bread with melted butter for a shiny appearance. Enjoy warm with additional butter, though you may find the turtle too cute to eat!