Combine all the ingredients, except the butter, and work into an even dough. Incorporate the softened butter and continue to work the dough to obtain a smooth, even dough (final dough temperature: 26-28°C). Leave to rise in a proofing cabinet at 24-26°C with 80% relative humidity for 12-14 hours or until four times the original volume.
Work the first dough in a kneading machine with Dolce Ricorrenza CL to an even dough. First add the sugar and then the egg yolks, incorporating them separately, then introduce the softened butter in several batches and continue to work to an even dough. Lastly, add the candied fruit and work briefly to an even dough (final dough temperature: 26-28°C). Leave to rise in a proofing cabinet at 30°C with 80% relative humidity for 45-60 minutes. Cut the dough and form the Colomba cakes in the special mould, forming a cross or dividing the dough into three parts. Leave to rise in a proofing cabinet at 28-30°C with 80% relative humidity for 4-6 hours or until the dough rises to the top of the mould. Leave to rest until a thin layer forms on the surface. Cover the surfaces with a layer of the previously prepared glaze and decorate with almonds, sugar sprinkles and icing sugar. Bake in a static oven at 170-180°C for 30 minutes (1 kg format), then lower the temperature to 160°C and bake for another 20 minutes, without steam for the last ten minutes. Alternatively, bake in a fan-assisted oven at 155-160°C for 50 minutes. Once baking is complete (temperature at centre – 90°C), remove from the oven, turn over and leave to air dry for at least 12 hours before packaging.