- Combine all the dough ingredients and mix until they are all blended and the dough forms a neat ball. If the dough feels too wet or too dry, add more flour or water very gradually.
- Knead the dough on a clean worktop for about 10 minutes until it becomes elastic and smooth.
- Leave it to rise either in a large, sealed freezer bag (for the most speedy results) in a lightly oiled bowl covered with cling film or on the worktop, covered by the bowl for at least 1.5 to 2 hours until it has doubled in size. A warm room helps the rising process.
- Whilst it is rising prepare your chocolate coins by first melting the white chocolate and separating it into three different bowls. Add a different food colouring to each bowl and mix well so the colour is even. Line 3 small trays with baking paper and shape discs in each colour. Leave to cool.
- When the dough has risen, weigh it and separate it into two equal parts. Form each into a doughnut shape and place on two oven trays lined with baking paper.
- Leave to rise for an additional 30 minutes and heat your oven to 180°C (fan). Bake for 20 minutes or until the crust is golden and the bread sounds hollow when you tap the bottom. Leave to cool on a wire rack.
- To assemble, lay one doughnut on a festive plate.Top this ring with the coloured coins. Arrange them so they show when you the second part of the doughnut is added.
- To decorate the doughnut, melt the milk, dark and white chocolate separately. Start coating the doughnut with each of the three chocolate and decorate with colourful sprinkles.
Best enjoyed while the chocolate is still warm.