Best enjoyed while the chocolate is still warm. 

• 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.