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Doughnut fingers with chocolate sauce

Doughnut fingers with chocolate sauce

Name: Doughnut fingers with chocolate sauce
Yield: Serves 4
Cuisine: French recipes
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

Easy
October 2010

Easy
October 2010

Serves 4
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

Nutrition: per serving

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

Based on 6

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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

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.
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.