Poppy seeds (kas kas in Malay) are the seeds of the opium poppy which is the source of opium, heroin, morphine and codeine. They are edible and are mainly used usually in baked goods like cakes, breads, bagels, etc. for their crunchy texture. These seeds themselves do not contain opiates but they are frequently contaminated with morphine residue during harvesting. Some health benefits can be derived from consuming these seeds like, to name a few, they support bone maintenance and development due to their iron and phosphorous content, they assist in red blood cell production (again due to their iron content) and they prevent constipation (due to their high amount of fiber). You can read up for more benefits.
Many Malaysians commonly use poppy seeds or kas kas in nasi kandar and curry dishes. However, in one year it was questioned whether they will cause addiction in persons consuming them. It was clarified that the amount of opiate derivatives in poppy seeds was too low to cause any harm to those who consume it.
Ingredients:
- The dough
- 225 g bread flour
- 25 g cake flour
- 3 tbsp milk powder
- 1 tsp salt
- 1 tbsp castor sugar
- 1 tsp yeast
- 160 - 170 ml lukewarm water
- 2 tbsp corn oil or butter
- 5 tbsp poppy seeds
- The topping
- 1 egg yolk
- 1 tbsp water
- 1 tbsp poppy seed
Method:
- Activate the yeast - add castor sugar to the lukewarm water, stir to dissolve the sugar and sprinkle the yeast on top. Set aside for 5-10 minutes.
- Once the yeast has been activated (there are bubbles in the yeast mixture), pour it into the bowl of the stand mixer.
- Add the bread flour, cake flour and salt into the yeast mixture.
- Start the mixture on a low speed until all the ingredients are incorporated. Then increase the speed to medium high.
- When the dough has formed into a ball, add the corn oil / butter.
- Add the poppy seed.
- When the dough is smooth and elastic, transfer it to an oiled bowl.
- Cover the bowl with cling wrap and put a damp towel over it.
- Let the dough proof in a warm place for 1 hour or till it has doubled in size.
- Lightly flour your table top.
- Remove the dough from the bowl onto the floured surface.
- Punch out the air from the dough and knead it for about 5 minutes.
- Weigh the dough.
- Divide the dough into 3 portions of equal weight.
- Roll each dough lengthwise of same diameter.
- Place the 3 rolls side by side.
- Press one end of the 3 rolls together.
- Start braiding the dough either from left to right or right to left. When you have completed this, pinch the ends together and then tuck it underneath the braid.
- Place the braid onto a greased baking tray.
- Let the braid proof for about 30 minutes or until it has doubled in size.
- Pre-heat the oven at 175 degrees C.
- For the topping, mix the egg yolk, water and poppy seeds. Brush the braid with the topping when it is ready for baking.
- Bake the braid for 30 minutes until it is golden brown.
- Let it cool down completely before cutting it.
