Recipe(tried): Bretzels/Bratzellst - Thank You: Brazeli Recipie

Thank you for your recipe -- I am providing two others; one from my great-aunt [1st Generation American from Switzerland] and one from a friend. I have on old non-electric iron for use on a gas stove.

BRETZELS/BRATZELLST
To be made using a Bretzel/Bratzell iron (Swiss).

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AUNT MATA'S:
3 1/2 cups sugar
6 eggs
6 cups flour
1 tsp salt
1 Tbsp cinnamon
1 1/2 Tbsp vanilla
1 pound shortening (half butter and half margarine)

Mix and cook in Bretzel iron.

Do not make on humid days.

Store bretzels in an airtight container (coffee can with a plastic lid).

Mata Steinmann Lynn (1971). [Aunt Mata [1898-1975] was my grandfather [Fred Herman Steinmann's] youngest sister and lived next door to my grandparents on S. Main Street in Monticello, Wisconsin, for as long as I can remember. She also made a wonderful pearbread for the Christmas season.]

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MARALYN A. WELLAUER'S:
2 cups sugar
2 eggs
5 cups flour
1 tsp vanilla
1 pound butter, softened
2 Tbsp lemon juice

Form mixture into soft ball and place dough on a bratzell iron and bake until golden.

Source: The Swiss Connection, Vol. 1, No. 1, September 1992, p. 10.

[I am not sure if this version is actually from Maralyn Wellauer's family but I have attributed it to her since she is the editor of The Swiss Connection and this recipe appeared in the first issue of this publication. The article also gives the spelling of Bratzell as Bricelet - possibly this is an Italian version?]