Mix yeast with warm water, add sugar, salt, eggs and beer. Then pour flour, knead the dough, add butter. Season the dough with flour and put in warm place for 3 hours, make two knock-backs.

Grate coarsely cheese and mix with melted butter.

Roll out the dough into squares, scatter over cheese stuffing, make rolls. Brush the surface with whisked egg.

Arrange the croissants on greased baking tray and bake for 25-30 minutes over 355°F.

Cover baked croissants with wet napkin and leave for 5-10 minutes.