For the Bierkrapferln with curd filling, bring beer, salt and butter to the boil. Sprinkle in flour and roast the mixture especially well. Then stir in the eggs. Allow the mixture to cool and arrange the doughnuts on a greased baking tray using a piping bag.
Bake in the oven at 220°C until golden brown. For the filling, whip curd cheese, honey and whipped cream, mix wheat beer, vanilla sugar, lemon zest and almond flavoring and fill the doughnuts with it.