Warm a ½ cup of the buttermilk. Add the yeast and a teaspoon of sugar and let stand for 10 minutes.

Combine the eggs, remaining buttermilk, and sugar; add the yeast mixture to this.

Combine the rest of the dry ingredients into a large bowl and make a well in the middle.

Add half of the liquid into the well and stir into the flour. Add the rest of the liquid and mix until smooth.

Cover the prepared dough with a greased piece of plastic wrap and let rise for 1 hour in a warmed oven.

Heat the oil in a deep-fryer, or heavy dutch oven to 350-375 degrees. If the oil is not hot enough, the outside will be tough and the insides greasy.

Drop by round tablespoons into the hot oil.

Fry the balls until golden brown, when they are ready to roll they will roll by themselves or they will flip easily. They should be soft and not greasy.

Drain the finished olliebollen on paper towels and then roll in the cinnamon sugar mix.

Serve with coffee and good cheer!