Doughnut fingers with chocolate sauce

Doughnut fingers with chocolate sauce
  • Serves icon Serves 4
  • Time icon Ready in less than 30 minutes

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

There are many hazelnut spreads on the market, many of which don’t contain palm oil. We love Nutvia or Vego.

Nutrition: per serving

Calories
543kcals
Fat
31.9g (11.4g saturated)
Protein
10.4g
Carbohydrates
57.1g (29.9g sugar)
Salt
0.8g
Calories
543kcals
Fat
31.9g (11.4g saturated)
Protein
10.4g
Carbohydrates
57.1g (29.9g sugar)
Salt
0.8g

Based on 6

Ingredients

  • 250g hazelnut spread
  • 100ml double cream
  • 40g of toasted chopped hazelnuts
  • 6 brioche finger rolls
  • 1 large free-range egg
  • 100ml full-fat milk
  • ½ tsp vanilla bean paste
  • A knob of unsalted butter
  • Caster sugar for dusting

Method

  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. 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.

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