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THE SWEETS OF MULINO VIGLINO

muffins with wholemeal flour and apples
muffin yogurt e mele_mulinoviglino.jpg
muffin con farina integrale_mulinoviglin

Ingrediants:

  • 200 g of wholemeal flour from Mulino Viglino

  • 1 apple

  • 2 tablespoons of lemon juice

  • 170 g of Greek yogurt

  • 70 ml of seed oil

  • 2 medium eggs

  • 140 g of sugar

  • 8 g of baking powder

  • 1 sachet of vanillin

Preparation: ​ 15 minutes

Cooking: 20 minutes

Peel the apple and cut it into small pieces; drizzle with lemon juice and set aside.

Shell the eggs in a bowl and add the sugar, beat with a fork to melt the sugar completely.

Add the yogurt,  the oil and mix.

Finally, add the flour, baking powder and vanilla, stirring the mixture again.

Heat the oven to 180 ° in static mode; add the apples to the mixture, mixing all the ingredients well.

Place the cups in the appropriate mold, fill 2/3 full then bake for 20 minutes.

Remove from the oven, leave to cool and serve as desired, sprinkled with icing sugar.

LEMON SCENTED SBRISOLONA

sbrisolona al profumo di limone
sbrisolona al profumo di limone con mandorle

Ingrediants:

  • 200 g of corn flour

  • 100 g of whole almonds

  • 100 g of granulated sugar

  • 100 g of soft butter

  • 1 egg

  • 1 sachet of vanillin

  • 1 pc of salt

  • The zest of an untreated lemon

Whole almonds to decorate

Finely chop the almonds with a spoonful of sugar in a mixer, operating intermittently.

In a large bowl, sift the cornmeal, then add the remaining sugar, the chopped almonds, the lemon zest, the vanilla, a pinch of salt and mix well. Add the diced butter and egg. Work the ingredients to obtain crumbs of dough.

Grease and flour a cake pan with a diameter of 24 cm. Distribute the crumbs in the pan, level the surface without exerting too much pressure, then sprinkle with whole almonds.

Bake for about 20-25 minutes in a preheated oven at 180 °, until the surface is golden.

Tart with barley flour
crostata con farina d'orzo
crostata con farina d'orzo mulino viglino

INGREDIENTS FOR A 10X28 MOLD:

 

  • 200 g of Mulino Viglino barley flour

  • 100 g of butter

  • 80 g of sifted powdered sugar

  • 2 eggs

  • a piece of fine salt

For the filling: cherry jam or any other flavor you prefer

 

Method :

 

Put the barley flour on the pastry board.

Remove the butter from the refrigerator, cut it into small pieces and start rubbing it between your fingers with the flour. Be careful not to rub the butter alone, otherwise it will heat up, but always with flour.

When you have obtained a very particular flour, that is to say in small flakes, with this you make a fountain, inside which you will put the sugar, the eggs and a pinch of salt.

You can add an aroma, such as the peel of an organic lemon or the seeds of a vanilla bean.

With a fork, beat  these elements until they are perfectly blended, then cover them with the flour around you.

Work the mixture as little as necessary to form a ball, wrap it in plastic wrap and refrigerate, even overnight.

When you remove the pastry from the refrigerator it will be very hard, so before rolling it out with a rolling pin, rotate it on the table until it is softer.

Do not take it out of the refrigerator in advance because in this case the butter heats up on the surface, remaining hard in the center and then giving a series of problems!

Roll out the pastry on the floured surface, then butter and flour the mold to perfection.

Arrange the pastry inside the mold, prick the bottom with a fork and stuff with the jam.

Decorate your tart as you like, with the classic grids or with other motifs.

Bake at 180 ° for 25 'in static mode and in a preheated oven.

Remove from the oven and let it cool completely before cutting and serving .

Apple pie with hazelnut flour
torta di mele con farina di nocciole
torta di mele con farina di nocciole mulino viglino

Yields for a 22 cm mold (4 people):

  • a kilo of peeled and cored apples

  • 100 g of wholemeal flour from Mulino Viglino

  • 80 g of Mulino Viglino hazelnut flour

  • two eggs

  • 150 g of sugar

  • 6 tablespoons of milk

  • 40 g of butter

  • the grated zest of half a lemon

  • two tablespoons of baking powder

  • a spoonful of breadcrumbs

  • a little butter for the pan

Thinly slice the apples.

Beat the eggs and 120 g of sugar in a bowl with a whisk very well. When the mixture is light and fluffy, add in spoonfuls, always stirring, the flour, baking powder, milk and lemon zest; if necessary, add a few tablespoons of warm water.

Lightly grease the pan, pour in the dough which should be quite fluid, level the surface with a spatula and distribute the slices of apples over it which you will sprinkle with the rest of the sugar, a little breadcrumbs and the melted butter.

Bake in a hot ventilated oven at 180 ° for about 40 ', until the dough is golden and the apples are well cooked.

Ricotta and chocolate cake with pears
dolce cioccolato ricotta_mulinoviglino.j

INGREDIENTS FOR A 26 CM MOLD:

  • 250 grams of Mulino Viglino spelled flour

  • 50 grams of unsweetened cocoa powder

  • 200 gr of granulated sugar

  • 250 gr of fresh ricotta

  • 3 whole eggs

  • 100 gr of milk

  • 1 sachet of baking powder

  • 4 abbot pears

  • a few drops of lemon juice

  • a pinch of salt

Preheat the oven to 180 degrees.

Grease and flour a cake pan with high edges with a diameter of 26 cm.

Separate the yolks from the whites.

Work  the egg yolks with the sugar until the mixture is swollen and creamy.

Add the ricotta, milk, unsweetened cocoa and a pinch of salt, then sift the flour with the baking powder over the dough and mix.

Divide the pears in half lengthwise, remove the core with a small knife and cut into cubes.

Whip the egg whites with a few drops of lemon juice.

Add the pear cubes to the mixture, then add the whipped egg whites, using the whisk, with a movement from the bottom up, without removing it.

Pour the mixture into the greased and floured pan and cook for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove from the oven and let cool on a wire rack before slicing and serving.

(Recipe taken from the book "From flour to flour")

Pera
FLUFFOSA WITH LEMON RICE FLOUR
fluffosa con farina di riso e limone.png
limoni

Preparation: 20 minutes  

Cooking: 1 hour  

Total time: 1 hour 20 minutes

Ingrediants

  • 200 g  powdered sugar

  • 100 g  coconut flour

  • 100 g  rice flour

  • 4 eggs

  • 80 g  seed oil

  • 120 g  filtered lemon juice

  • 1 sachet of baking powder

  • 1 sachet cream of tartar

  • 1 lemon for the decoration

  • icing sugar for the decoration

  • 150 g  caster sugar

Instructions

  1. Separate the yolks from the whites. Sift the flours, sugar and yeast together in a large bowl. Add oil, egg yolks, lemon juice and lemon zest to the center of the sifted powders.

  2. Mix the liquids and flours thoroughly with a whisk.  

  3. Whip the egg whites with the cream of tartar apart until stiff peaks and pour them into the mixture, mixing carefully.  

  4. Pour the mixture into the mold without greasing or flour it. Cook at 160 ° for 1 hour and 10 minutes. Let the upside-down Fluffosa cool on the mold feet and turn it out of the mold.  

  5. Wash the lemon, cut it into slices. Blanch the thin slices of lemon in a little water for a couple of minutes and then rinse them under running water. In a saucepan, bring the water with the sugar to the boil and add the lemon slices.

  6. Cook until the lemon slices have absorbed all the liquid (this will take about 30 minutes). Let them cool on a wire rack. Decorate the fluffosa with the caramelized slices and sprinkle with icing sugar. 

chocolate braid
treccia.jpg

Ingrediants:

- 350 g of flour 0 @mulino_viglino

- 210 ml of milk

- 30 g of butter

- 50 g of brown sugar

- 1/2 teaspoon of fine salt

- 6 g of brewer's yeast

For the filling

- 30 + 20 g of butter for the final brushing (internal and external)

- Nutella

- chocolate chips

Put the flour in a bowl. Let the milk cool and dissolve the yeast in it; pour over the flour, add the sugar and the soft butter into chunks and mix with a wooden spoon.

Add the pinch of salt, transfer the dough to a pastry board and form a loaf.

Cover with a clean bowl and let it rest for 10 '.

After resting, remove the bowl and give it some twists, stretching it on the pastry board and then collecting it by rolling it up on itself. Repeat this sequence 10 times, then return it to the clean and buttered bowl, seal and let it rise for two hours.

After the time has elapsed, transfer the dough on the work surface (without flour) and spread it gently with your hands, until it forms a rectangle (consider that the longer side must be more or less as long as the mold, about 20/25 cm ). Brush with melted butter and then with Nutella (to make it softer I melted it in the microwave for a few seconds).

Always roll the dough from the longer side, and form a sausage that you will cut in half: fix the tips with your fingers, then form the braid.

Cover the mold with baking paper, place the braid inside it, cover and let it rise for an hour (it must go beyond the edge of the mold).

Brush the braid with a little melted butter, add the chocolate chips and bake in a preheated oven for 35 minutes at 200 ° C.

NB. if it becomes too brown, cover it with aluminum foil and finish cooking.

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