- Preheat the oven to 160°C (320° F) set to fan.
- Beat the water, sugar, and yeast in a mixer, using the whisk attachment until the sugar completely dissolves. If you have enough time, you can wait 10-20 minutes for the yeast to activate. (You will know it has activated when small bubbles rise to the surface.)
- Add the butter, egg, salt, and flour. Beat with the hook attachment for 8-10 minutes, until the dough comes together and completely pulls away from the sides of the bowl.
- Dust your hands and your working surface with flour.
- Remove the dough from the mixer, cut it into small pieces – about 30 cm – and shape them into small balls about 2 cm in diameter.
- Prepare the mixture for the coating.
- Combine the sugar and cinnamon in one bowl and place the melted butter in another.
- First, coat the balls of dough in the melted butter and then coat them in the sugar-cinnamon mixture.
- Arrange the coated balls of dough in a 28 cm nonstick Bundt pan. You want the balls of dough to stick together while baking. If you don’t have a nonstick pan, grease it with some butter.
- Set aside for about 1 ½ hours, until it doubles in size.
- Bake for 30-40 minutes, until golden.
- When ready, remove from the oven and set aside for 10 minutes to cool before turning it out.
For the chocolate ganache
- Chop the chocolate couverture into small pieces and set aside in a bowl.
- Heat the heavy cream in a saucepan. As soon as it starts to boil, pour it over the chocolate immediately.
- Stir until the chocolate melts, is incorporated and becomes shiny.
- Break off a piece of monkey bread, dip it into the chocolate ganache, and enjoy!