For the dough

600g strong flour plus a bit more (50-100g) for kneading

2 sachets dried yeast (7g each)

50g sugar

15g salt

300ml warm water

150ml sunflower oil

2 eggs, beaten

150g butter, softened

 

For the chocolate coins:

300g white chocolate

Various food colours

For the melted chocolate topping:

250g milk chocolate

250g dark chocolate

250g white chocolate

 

Sprinkles to decorate