In my experience, saffron works best when mashed with a spoonful or two of hot liquid using a mortar and pestle. It does not dissolve and does not exude its color and flavor if simply added to the liquid.

This is just my own method. I don't know if anyone else does it this way.

Jim

I grind it dry, in a porcelain mortar, then add a little warm milk or water.
Many recipes say to heat the threads gently first before doing anything else.
Five threads seems a bit scant, especially if it was a lot of dough. Ground up, that would probably be less than 1/8 of a teaspoon. The quality of the saffron matters a lot too.

There are a lot of fake saffron for sale out there. It's a good idea to buy from a good source.

I just bought 100 saffron bulbs (crocus sativus) to plant in my garden. They can be very pretty in the fall. May be I will have my own supply :-)

dcarch

The butter might not have helped, but I think mostly you just didn't let it soak long enough or the mix wasn't warm enough. I usually soak it or even simmer for about ten to fifteen minutes. If you had simmered your whole mixture, with the butter, then let cool a bit, it probably would have worked. I make a Portuguese sweet bread that uses saffron and I put it in the milk as I simmer it and it works fine.

I also think the mixture wasn't hot enough. But I also think five threads might have not been enough. In my experience, saffron is a funny spice in that the taste doesn't stand out until you've used too much.

I typically just crumble saffron between my fingers when adding it to a recipe, just as I do any dried herb.

Whether age, quality or method were the ultimate culprit, I'd just say that if it didn't impart any color I'm not surprised it didn't impart any taste.

Thanks for your suggestions/opinions! I think "next time" I will 1) crush the threads 2) simmer them in hotter water and 3) use a bigger pinch. In this recipe, I think the saffron is more for color than flavor as there is a whole tablespoon of cardamom for a total of 3-4 cups of flour, which I thought was a lot.

Thanks again!
Teresa

Teresa - would you share the recipe? I am a cardamom freak (I think it might be my favorite "sweet" spice) and I just happen to have a fresh envelope of saffron begging to be used.....

And yes, 5 threads is far too little IMO.

Alexa

I agree with FOAS, my experience with saffron is more isn't better, but then you don't taste it if you don't use enough. And there are many grades of saffron, some taste better than others. You really have to crush and dissolve in hot water to get the full flavor effect. I use saffron in chicken soup but even in the soup it doesn't dissolve well unless I crush it with some kind of mortar action. I don't have a mortar so really have to improvise.

Alexa, here is the recipe briefly:

Swedish Cardamom Coffee Bread

3-4 c bread flour (I used a-p flour)
3/4 c sugar
1 Tbs cardamom
1 tsp salt
1 Tbs yeast
3/4 c boiled milk + 1/4 c warm water
pinch of saffron for color
1 egg, beaten
2 Tbs butter, softened

Mix dry ingredients is bowl.
Steep saffron in hot milk in large bowl. Mix yeast into the 1/4 cup warm water.
Add dry ingredients into the hot milk and mix well. Let cool to lukewarm and then add in the yeast/water mixture.
Stir in beaten egg and softened butter. Mix well, then turn out and knead on a floured surface 8-10 minutes to make a soft dough.
Put into a greased bowl and let rise, covered, for 1 hour. Punch down turn out and knead briefly.

To make a large braid, divide dough into 3 portions, roll each into a long rope and braid the 3 ropes to make a braided loaf.

To make two smaller braids, divide dough into two portions, then divide each portion into 3 ropes and braid for two loaves.

Let formed braids rise on a greased or parchment paper cover baking sheet for 45 minutes. Bake at 375F for 25-30 minutes.

Brush with melted butter (or milk) and sprinkle with sugar (I used cinnamon sugar) right out of the oven.

Cool on a wire rack until completely cooled before slicing.

This turned out a little golden in color for me, but the taste and texture is wonderful! I will make this again!

Teresa

To clarify:

I add a little hot liquid (e.g. broth from the pot when making bouillabaisse) to a small amount of saffron, then crush it. It doesn't need to be cooked for any length of time. It gives off quite a lot of flavor and color. Then I add it back to the pot.

Other methods may work as well. This is just what works for me.

Jim

Thank you Teresa! I will be making that in the morning... it sounds awesome.

Alexa