Doughnut fingers with chocolate sauce
-
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
Based on 6
Advertisement
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.
Advertisement
Rate & review
Rate
Reviews