Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.

In a separate bowl, whisk the eggs, milk, and grappa or rum together until smooth. Pour into the dry ingredients and whisk until the batter is smooth and thin enough to fall off the whisk in a steady ribbon.

Cover the bowl and let the batter rest at room temperature for 20 minutes.

Pour the oil into a 3-quart / 2.8 L saucepan or dutch oven and heat to 170 C / 340 F, checking with a thermometer.

Mix the finishing sugar and cinnamon together in a shallow bowl and set nearby.

Working with 2 to 3 strauben at a time, drizzle the batter through your fingers or a small funnel into the hot oil in loose loops and zigzags, so each strauben lands as a lacy, uneven tangle.

Fry for 2 to 3 minutes, turning once with a slotted spoon, until deep golden brown on both sides.

Lift out with the slotted spoon and drain briefly on a wire rack.

Dust the warm strauben immediately with the cinnamon sugar so it sticks.

Repeat with the remaining batter in batches, letting the oil come back to 170 C / 340 F between rounds.

Pile the strauben on a plate while still warm and serve with lingonberry jam alongside for spooning or dipping.