Chef Nathan Sheatzley’s Waffle Doughnut
This recipe is courtesy of the Cincinnatian Hotel ‘s Palace Restaurant Executive Chef Nathan Sheatzley. It’s featured in the Summer Brunch menu that he’s preparing at New Riff on August 17th as part of our Chef’s Table series.
Nathan Sheatzley, a Cincinnati native, brings over 10 years of extensive culinary experience obtained while working and living, around the country. Sheatzley originally began his career at the Maisonette under Chef Bertrand Bouquin. Over the years, Sheatzley fine-tuned his skills and created his own personal style through a culmination of well known culinary mentors and highly decorated establishments. Sheatzley moved from Cincinnati to Palm Beach to work at Café Boulud under Chef Daniel Boulud. Returning home, he worked at Daveed’s at 934 but the opportunity to work for Chef Bouquin once again, took him to the famed Five Star, Five Diamond Penrose Room at the Broadmoor. He then returned to the midwest and Kentucky’s only Five Diamond Restaurant, The Oakroom at the Seelbach Hotel. Two years ago he came home to Cincinnati, first working at Enoteca Emilia before accepting the position of Chef de Cuisine at the Cincinnatian. In just a few short months, Sheatzley has proven he is well deserving of the position of Executive Chef.
Combine butter, brown sugar and milk and gently warm to melt the butter.
Add the 1.5 oz yeast and 1/3 cup sugar to the warm water. Wait until the yeast begins to grow.
Place flour into stand mixer equipped with bread hook.
Slowly add the warmed milk and warm water to the flour. Let knead for 4 minutes on low speed.
Place dough in mixing bowl cover with plastic wrap and place in a warm area. Let proof for 15-25min until dough has doubled in size.
Portion dough into 5oz portions. Lay out on lightly greased cookie trays. Let dough proof for 5-8 min.
Place portioned dough into waffle maker and cook until golden brown.
Finish the warm waffle doughnut with topping of your choice
1/4 lb butter melted
2 cups milk
2 cups warm water
1.5 oz yeast
11 cups all purpose flour
1/3 cups sugar
1/3 cups brown sugar
Pinch of salt
to you by Amy Tobin
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