In a bowl, use the lukewarm milk to activate the ammonium bicarbonate first, then pour it over the yeast mixed with sugar and one tbsp of the flour quantity.
Cover with a dry towel and allow the yeast to activate for about 20 minutes.
Add the tepid butter and coconut oil, egg yolks, orange zest and salt and mix until all ingredients incorporate nicely.
Add the sieved flour gradually and keep mixing using your hand.
Cover the dough with a piece of cling film, press it down and refrigerate for about 20 minutes.
Divide the dough in two parts and roll each in a 2-3 mm thick sheet.
Prepare the filling
While the dough is cooling, in a bowl mix the ground walnuts with sugar, cacao powder, cinnamon and rum.
Separately, add a pinch of salt to the egg whites and whip until stiff. Use a large bowl and start with a lower speed until the egg whites foam, then increase the speed to maximum and continue whipping until they become firm.
Slowly incorporate the egg whites into the dry ingredients.
Prepare the snail shapes
Preheat the oven to 180°C/356°F/Gas mark 4.
Place parchment paper on the baking tray.
Place half of the nut filling on the first dough sheet. Spread evenly, leaving about 2 cm filling-free at one edge.
Roll the sheet and cut 1 cm thick slices.
Transfer the slices onto the baking tray, leaving enough space in between them.
Bake for 10-15 minutes or until the dough turns golden brown.
Allow the first batch to cool and repeat the baking process until all the walnut snails are ready.
Optionally, sprinkle with powdered sugar.
Notes
The purpose of using ammonium bicarbonate in this recipe is to make the dough tender. You will observe this if you keep the walnut snails in an airtight container or on a large plate covered with cling film for a couple of days before serving.Enjoy!