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 in to small pieces – about 30 cm – and shape them in to 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 cake pan with a hole in the middle. You want the balls of dough to stick together while baking. If you don’t have a nonstick cake pan, grease 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 oven and set aside for 10 minutes to cool before turning it out.
For chocolate ganache
Chop the chocolate couverture in to small pieces and set aside in a bowl.
Heat the heavy cream in a saucepan. As soon as it starts to bowl, pour it over the chocolate immediately.
Stir until the chocolate melts, is incorporated and becomes shiny.
Break off a piece of monkey bread, dip in to the chocolate ganache and enjoy!