Prepare the tempera: In a bowl or in the mixer tank, mix the plain bread mix , lukewarm water and 35 g of butter until you obtain a homogeneous dough that comes apart. Cover the bowl with cling film and let it rest in the fridge for about 20 minutes.

Proceed with turning: Wrap the remaining butter in cling film and form a rectangle approximately 1 or 1.5 cm thick using a rolling pin.

Roll out the dough in the shape of a cross, keeping a certain thickness in the center. Place the butter rectangle in the middle of the cross and cover it with 3 branches of the cross.

Roll out the dough again into a rectangle and fold one side over the other like a wallet. You have completed 2 rounds. Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes.

Resume rolling out the dough and fold each end over a quarter turn, then in half. Repeat this operation one last time and let the dough rest in the fridge for 30 minutes.

Shape the croissants: Cut triangles of dough and roll them starting from the widest side towards the tip. Brush the croissants with egg yolk and bake at 200°C for around 15 minutes.