A beer croissant is a true classic pastry, incredibly soft, flaky inside and crispy, salty crust. The secret to the most delicious beer croissant is the use of lard and kefir/sour cream, which gives the croissant its softness and flavor!

Here is a tried and tested recipe that is guaranteed to result in the most delicious beer croissant:

🥨 The Most Delicious Crusty Beer Croissant Recipe
📋 Ingredients (approx. 20-24 smaller croissants)
Ingredients Quantity Notes
Plain flour (BL-55) 500 g
Yeast (fresh) 25 g (half a cube)
Milk (lukewarm) 2.5 dl
Lard 100 g KEY! This will make it really crumbly.
Kefir or sour cream 1 heaped tablespoon Further softens the dough.
Sugar 1 teaspoon For the yeast.
Salt 2 teaspoons For the dough.

Egg 1 pc (yolk) For the dough (the white is needed for spreading).
For spreading and sprinkling:
Egg white 1 pc The white left over from the dough.
Coarse salt or sesame seeds
🛠️ Preparation
I. Dough Preparation and Proving
Sourdough (Yeast Rising): Add 1 teaspoon of sugar to the lukewarm milk and crumble the yeast. Let stand for 10-15 minutes until foamy.

Dough assembly: Sift the flour into a large bowl, add the salt, the fermented baked milk, the kefir/sour cream, the softened lard and the egg yolk.
Dough: Start kneading the dough (with a mixer for about 8-10 minutes, by hand for 15 minutes) until it is smooth, elastic and separates from the sides of the bowl.
Proving: Cover the bowl with a clean kitchen towel and leave in a warm place to double in size (about 45-60 minutes).
II. Shaping and Second Proving

Preparation: Place the risen dough on a floured surface and divide into 2 equal parts.
Roll out the circles: Roll out both pieces of dough into a thin, roughly circular shape (about 3-4 mm thick).
Cutting the triangles: Cut both circles into 10-12 equal triangles (like a pizza).
Shaping: Starting at the wider end, loosely roll the dough up towards the tip. Bend the end into a croissant shape.
Second Rising: Place the croissants on a baking sheet lined with baking paper and let them rise for another 20 minutes – this will make them really airy.

III. Baking
Preheating: Preheat the oven to $190^\circ\text{C}$ (top and bottom heat).
Brushing: Brush the top of the croissants with the beaten egg white.
Sprinkle: Sprinkle with coarse salt or sesame seeds.
Baking: Bake until golden brown, approx. 12-15 minutes.
A freshly baked, warm croissant is unbeatable! Enjoy your meal!