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Doughnut fingers with chocolate sauce

Name: Doughnut fingers with chocolate sauce
Yield: Serves 4
Cuisine: French recipes
Ingredients: 250g chocolate and 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

Published: 30 Sep 10
Updated: 18 Mar 24

Dunk these golden brioche doughnut fingers into silky chocolate sauce with our easy recipe. Perfect for an indulgent breakfast or Mother’s Day treat.

If you love a bit of brioche, try our cinnamon apple brioche toast.

Easy
October 2010

Test kitchen approved

Serves 4
Ready in less than 30 minutes

Dunk these golden brioche doughnut fingers into silky chocolate sauce with our easy recipe. Perfect for an indulgent breakfast or Mother’s Day treat.

If you love a bit of brioche, try our cinnamon apple brioche toast.

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 chocolate and 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

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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.