In a bowl, crumble the fresh yeast. Add sugar and salt, then mix until the yeast is dissolved.

Pour in the milk and mix well.

Add the flour and whisk with a balloon whisk to eliminate any lumps.

Crack the eggs into the mixture and whisk thoroughly to combine.

Allow the batter to rest for 10 minutes.

Stir the melted butter into the batter.

Warm up your æbleskive pan and add a small amount of butter to each indentation.

Fill each indentation 3/4 full with the batter and cook over medium heat until brown and cooked through, turning as needed.

Serve hot, accompanied by jam and icing sugar.