Doughnut fingers with chocolate sauce recipe

By Lucy Williams

  1. Serves 4-6
  2. Ready in less than 30 minutes
  3. Rating

It's amazing what you can rustle up with a jar of Nutella, a pack of brioche rolls and a few other ingredients.

tried and tested
Doughnut fingers with chocolate sauce


  1. 250g Nutella chocolate spread
  2. 100ml double cream
  3. 40g of toasted chopped hazelnuts
  4. 6 brioche finger rolls
  5. 1 large free-range egg
  6. 100ml full-fat milk
  7. ½ tsp vanilla bean paste
  8. A knob of unsalted butter
  9. Caster sugar for dusting


  1. 1. Spoon 250g Nutella chocolate spread into a heatproof bowl along with 100ml double cream. Suspend over a small pan of barely simmering water and slowly warm through, stirring occasionally. Fold through a handful (40g) of toasted chopped hazelnuts. Spoon into a serving bowl, top with a few more hazelnuts and keep warm.
  2. 2. Meanwhile, slice 6 brioche finger rolls in half lengthways. In a bowl, mix 1 large free-range egg with 100ml full-fat milk and ½ tsp vanilla bean paste. Dip each piece of brioche in the egg mixture, soaking well. Melt a knob of unsalted butter in a large frying pan over a medium heat. Fry the soaked brioche fingers for 2 minutes on each side until golden. Quickly transfer to a plate dusted thickly with caster sugar. Roll to coat in the sugar and serve while still warm with the chocolate sauce for dipping.

Nutritional info

Per serving (based on 6): 543kcals, 31.9g fat (11.4g saturated), 10.4g protein, 57.1g carbs, 29.9g sugar, 0.8g salt


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