Combine milk, sugar, margarine, and salt in a pan, bring milk to slightly boil (only until margarine dissolved) and stir cool to lukewarm, until sugar dissolved.
Soften yeast in lukewarm water then add to milk mixture.
Add in beaten eggs, stir while adding flour gradually.
Turn out on a lightly floured board and knead until batter/dough smooth and not sticky.
Grease a clean bowl generously with vegetable oil.
Place dough in the greased bowl and cover with a clean towel and let rise in a warm place until double in bulk.(sometimes it helps to place the dough inside the oven in Winter time, but remember, do not turn on the oven, do not bake, just place there to let the dough rise better)
Punch dough and divide into two balls, while working on the 1st ball, place the 2nd ball back into the bowl and cover again with the towel.
Divide the 1st ball into small balls to make turtle shape (1 big ball, 1 medium ball, and 4 small balls).
Grease baking pan with margarine
Roll/flattened the big and medium balls, place filling in the middle, seam to seal, place each filled balls on the pan as the form of body and head of the turtle. Place the small balls (4 of them) as the legs and hands.
Repeat steps until all dough is used.
While working on the other dough, place the ready to bake turtle breads inside the oven, do not turn on the oven, do not bake OR cover ready to bake breads with clean towel. Let breads rest for at least 30 minutes before baking.
After 30 minutes, take all breads out of the oven. Preheat oven to 400 F, when the oven is ready, lower the heat to 350 F.
Beat 1 egg and mix with 1-2 tbsp of cold water, brush all breads surface.
Bake breads for 10-15 minutes or until golden brown.