Salted Caramel & Macadamia Pull-Apart Bread

Salted Caramel and Macadamia Pull-Apart Bread | The Sugar Hit


Communities are a funny thing. They spring up in all sorts of places. No two communities ever look the same. And I think we can all agree that generally a community is a positive thing. I don’t think anyone is out there trying to break up communities.


I like communities because we accept them all, regardless of what they look like. We dig them no matter where they crop up. That’s why I like blogging so much. The community.


Salted Caramel and Macadamia Pull-Apart Bread | The Sugar Hit


I have found that each and every blogger I have spoken to in my internet travels has been a uniquely kind and giving member of the human race. It’s no surprise given that almost all of us do this for the sheer joy of it.


If we can turn a buck, and get a real readership going, then that’s a bonus. But we do it because we love it, and because it brings us joy, and we want to share that.


Salted Caramel and Macadamia Pull-Apart Bread | The Sugar Hit


I’ve been thinking personally about why I do this whole crazy ritual of baking, styling, shooting, editing, writing, editing, agonising and posting a lot recently. Sometimes I think I’m crazy to put this much into something which may not end up being so important.


It feels important. But in the grand scheme of my life, I really don’t know. No-one knows. Which makes it that much more important to do what you love. And I love this. So I do this. And then I’m back to the start.


Salted Caramel and Macadamia Pull-Apart Bread | The Sugar Hit


Why do I do this, really? I ask myself. And I think it boils down to the following:


I love to eat

I love to cook

I love to talk about eating and cooking

I think what we eat has a huge impact on how we feel and who we are

I’m fascinated by why we eat what we eat, and what our relationship to that food is

I can’t stop thinking about all of the above


Salted Caramel and Macadamia Pull-Apart Bread | The Sugar Hit


So that’s why I do this. Why am I eating this today, you ask? Because of the food blogging community! Because the wonderful Ms Elizabeth LaBau of Sugar Hero (hear more from her here), read this post where I mention a salted caramel and macadamia nut cinnamon roll, and left a comment saying ‘DO IT, DO IT NOW’ (I’m paraphrasing). So it’s not a sticky bun/cinnamon roll. It might be even better though.


Why do you do what you do? Are you as fascinated with your work as I am? Do you have a passion? Do you want me to bake you something? Tell me, I love to hear from you.


xx Sarah.


Salted Caramel and Macadamia Pull-Apart Bread | The Sugar Hit


Salted Caramel & Macadamia Pull-Apart Bread
A pull apart loaf, slathered with salted caramel and redolent with crunchy macadamia nuts.
For the dough:
  • 3 cups (450g) plain flour
  • 2 tsps dried yeast
  • ¼ cup (50g) caster sugar
  • pinch of salt
  • 2 oz (50g) butter, melted
  • ⅔ cup whole milk, slightly warmed
  • 2 eggs
For the topping:
  • 1 cup (225g) caster sugar
  • 2 oz (50g) butter
  • ½ cup (125ml) cream
  • 1 tsp sea salt flakes
  • ¾ cup macadamia nuts, chopped
  1. To make the dough, place all of the ingredients for the dough into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 5-10 minutes or until the dough comes together and is smooth and elastic.
  2. Cover the bowl with cling wrap and place in a warm spot to rise for an hour. The dough will not double in size, but will increase by about a third.
  3. Meanwhile, make the salted caramel for the filling. Place the sugar with a splash of water into a deep saucepan. Heat over a medium heat until the sugar melts, begins to bubble, and then caramelises.
  4. Once the sugar reaches an amber colour, remove it from the heat and carefully add the butter, cream and salt. Stir them in gently (the pan will bubble up), and then place the pan back on the heat for another 30 seconds or so, till the sauce thickens slightly. Set aside to cool completely.
  5. Once the dough has risen, punch it down and place it on a well-floured surface. Roll the dough out to a 20x12inch (50x35cm) rectangle, and spread ¾ of the cooled salted caramel over the dough. Sprinkle almost all of the nuts over the caramel, reserving a few for the top. Now, slice the dough into six 12inch (35cm) strips. Stack the strips on top of each other, and cut them down into 5 stacks of squares. Place the squares vertically into a greased and lined loaf tin. Cover the tin loosely and leave to rise again for 30 minutes.
  6. Preheat the oven to 350F/170C and then bake the loaf for 30-35 minutes or until it is golden brown and sounds hollow when carefully tapped on the top.
  7. Leave to cool, drizzle with the remaining salted caramel and chopped nuts, and then serve!


  • This looks amazing!

    I do this because I love to cook, eat, and entertain. I would have each and every reader over to my home for dinner if I could. I love the memories and stories associated with food. I love hearing people share about the traditions and celebrations around food. Plus we have to eat right?

  • Girl, this is perfection! Everything from the gorgeous bread to the lovely words. I’ve been thinking about that a lot lately and I think it really does go back to what you say–loving what I do is why I do what I do. Sure, it might appear to be important in the grand scheme of things but as long as dreaming up new things, like recipes, makes me happy, then I will do it gladly. Can’t wait to try this!

  • I love this! I think I do tis whole blogging thing because I love food, love to feed people, and love pretty & practical things. This bread is basically all of those things.

  • Aaaaahhhh I feel so powerful! *beats chest* Dance, puppet, dance!

    Seriously, though, I loved this post. This is something I’ve been thinking a lot about lately, too. Especially because I find it so stressful sometimes, and I’m definitely really hard on myself and am never quite satisfied with what I put out–so the whole process of creating, photographing, writing, etc, is kind of fulfilling but also kind of agonizing. And then I get a little perspective and realize that hey, it’s just a blog about desserts, and some people, have real problems…but it still doesn’t change the fact that it’s a lot of work and a lot of mental energy for something that, in the scheme of things, is pretty unimportant.

    And that wasn’t meant to be as negative as it sounded ,because of course there are really amazing and positive parts too. And that’s what I usually try to focus on. Positive parts like blog friendships (meaningful wink in your direction) and being so amazed and inspired by talented people all over the world. And the excuse to eat dessert every day isn’t bad either. :)

    • *meaningful wink right back at ya!* And that’s what I was thinking too – as Tina Fey often says, some people work in mines. THEN you’d have something to worry about. Nonetheless, the more you care, the more you worry. Lucky we care enough to do it anyway.

  • Yesyesyes. I love your post. Food blogging is awesome and the community is epic. Some of the best friends ever I’ve met through blogging!

    and girrrl….good call with this pull apart bread. EPIC-ly delicious. Oh salted caramel…i love you

  • Sarah, As I finished up a post yesterday, I was reminded of that feeling I use to get following the completion of a major school assignment – kind of like a big weight had been lifted from my shoulders. I felt a certain freedom from the demands that blogging requires of me. I paused to ponder why I continue to show up in the world of blogging if sometimes it questions my competence as a baker and writer, and requires so much of my free time. The reasons you listed for why you blog echo mine in every way. I couldn’t have expressed them any better. I am drawn to my oven, camera, and computer over and over again as if being control by some outside force. That force is our readers and other bloggers, and the friendships that have developed as a result of doing what we love most. It seems to matter, and that is enough.

  • OMG This looks so good. I can almost taste how chewy it must be…

    I think a lot about why I blog too. It is very time-consuming after all and I don’t think anyone would die or even be truly disappointed if I stopped doing it. But, after all this time, blogging has become a part of who I am and I just love it too much. It gives me real satisfaction. It may not be life-or-death important, but it’s important to me.

  • sarahhhh this is insane! Sometimes blogging is a drag but then you make something amazing like this and you’re just so proud of yourself, and you remember some more reasons why you want to keep doing it. :-)

  • Your post really struck a chord with me sarah! I left the states when i was 22. cooking and baking heirloom recipes from mom and grandma made me feel like i was never that far home <3

  • My goodness, I think this has to be the most drool-worthy recipe I’ve seen so far today on my blog-hopping travels!! Amazing!! Definitely pinning!
    As for your thoughts on blogging, I agree that we have to do it mostly for the love of it, and that IS what comes across in most of the food bloggers’ posts I read. I haven’t been part of the community for very long yet, but so far I’m amazed by how friendly and welcoming everyone is. It’s such a pleasure to be a part of it!

  • This is a spectacular pairing of flavors shoved in a pull apart bread! (and I am so happy to have found your blog!) Keep doing What makes you happy and “sharing the love” and the rest will come :)

  • Holy wow! I never make anything with yeast because of my 100% failure to rise rate! My house is always cold, especially so this time if year. Is there a tried and true way of getting a rise without a warm spot insight? I’d love to try yeast breads again! And ths one, again and again. (:

    • Good news! This recipe is a wonderful place to start with yeast cooking. Because it has eggs, and is a rich dough it doesn’t rely solely on the yeast for it’s rise. Having said that, the yeast DOES need to rise, and for that you just need a warm place. For example, a lot of people turn their oven on to it’s lowest setting for only 5 minutes, then turn it off and place the dough in to rise. Or the Pioneer Woman heats a cast iron skillet over a low heat briefly, then turns it off, and then puts the dough in it’s bowl all wrapped in tea towels inside the skillet. Anything just to create a little warmth is all you need!

  • Oh Sarah this is just gorgeous. Gorgeous post and equally amazing recipe. I just love your thoughts on blogging. They are mine. Exactly. If it all ended tomorrow I’d be sad, but happy. It’s been a great journey and so wonderful to meet so many great people. Bloggers are a special breed. :)

  • I’m a little late to the party on this, but I am so glad you do what you do! I love all your recipes and can’t wait to try this one. And I totally know what you mean- I’m obsessed with interior design to an almost unhealthy level. I can’t imagine living without it!

  • Blimey ….. I am drooling. This looks amazing. My mind is already whizzing on How I can make it gluten free!!!!!! Blogging is a great motivator …….. it inspires, pushes and focusses me to create and explore food which I would never even have considered before! The endless hours of work are worth every minute……

  • WHY DO YOU HAVE TO LIVE ALL THE WAY OVER THERE??? My favorite thing about blogging, besides getting to exercise the creative muscles, is the connection I get to have with readers and insanely talented people and people who love to eat food as much as I do. Keep on keepin’ on gurl!

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