The recipe for succulent Macatia bread from the Indian Ocean islands

Éric Kayser shares the secrets of the greatest Reunionese master bakers to make pain macatia.
This sweet bread is a cornerstone of the culinary heritage of several Indian Ocean islands: Reunion Island, Mauritius, Madagascar, and the Comoros. It’s a cross between bread and brioche.
From breakfast to afternoon tea, immerse yourself in the culture of this wonderful island.

The Recipe:
Start by pouring the water into the mixer.
Then, add the sugar, natural sourdough starter, and flour.
Start your mixer on the first speed.

Add the yeast on one side.
Once the yeast is incorporated, add the salt.
Switch to the second speed for three to four minutes.

Once the initial ingredients are well mixed, return to the first speed and add the vanilla.

Check if the ingredients are well kneaded by forming a small ball between your hands.

Stop the mixer.
Lightly flour your mixing bowl.
Place your slightly rounded dough inside.

Take its temperature—it should be between 25°C and 26°C.

Cover with a cloth.
Let it proof for 2 hours.

Divide the dough into 2 pieces of approximately 490g each.
Relax the dough and cover it with a clean cloth.
Let it rest for 30 minutes.

Place the dough pieces on a non-floured work surface.
Flatten them and bring all the edges to the center.
Shape the dough into balls, using your pinky finger to ensure there is only one seam.

Brush the seam with peanut oil and add a pinch of flour.
Lightly flour your cloth.
Place the dough pieces on it, seam side down.

Cover the dough.
Let it proof for 1.5 hours.

Lightly moisten the sides of the loaves (but avoid the seam at all costs).

Bake for 20 to 25 minutes at 230°C.

Let yourself be transported to distant lands as you savor this treasure.

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