There's nothing quite like a well-thought out breakfast delectable. You can count on these beautiful pistachio sticky buns, warm from the oven, the honey and brown sugar glaze trickling down each appealing, chewy bun as you pull them apart. Pistachios caramelized and slightly browned, golden raisins studding the tonka bean-scented interior.
I'm a big fan of the tonka bean, having been introduced to it by Paule Caillat of Promenade Gourmandes in Paris. It's kind of the darling of the moment in France, the it spice, but not without controversy, more about that in a moment. From the South American tropics (natch), the seeds are wizened and darkest brown on the exterior. Finely grating them results in a fragrant tan powder, reminiscent of vanilla but also more. There're so many other things going on — a whiff of almond? A smidgeon of cinnamon and nutmeg, a speck of clove? What's great about it is that while it's unique, it's not a scary new flavor– like the first time you try, say, cilantro or fennel seed.
Though the flavor's not scary, I would be remiss to not point out that tonka beans have not been approved as a food flavoring by the FDA, as they contain a small amount of coumarin, a blood thinner. Approved and widely used in Europe, you'll also currently find many recipes featuring tonka beans in prestigious American restaurants. So don't lump tonka beans in with fugu, the lethal-in-tiniest-amounts sushi delicacy (banned in the US and requiring a license in Japan to prepare). BTW, apple seeds contain cyanide; when's the last time you heard of someone dropping dead from a Red Delicious?
Tonka beans are easy enough to get online, and if numerous food blogs are to be believed, have even shown up on the shelves of Whole Foods. So there.
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Anyway, back to the buns. Most buns heavy up on the cinnamon. This recipe incorporates the tonka early on, giving it ample time to permeate the dough and add its distinct flavor. The cinnamon won't be missed. And then the pistachios are a nice surprise as well.
So to recap: starting the dough the day before shows your commitment to excellence; the tale of the tonka makes for wonderful conversation as they are devoured, and this recipe will satisfy a passel of house guests or a filled-to-capacity Easter brunch table.