Combine all of the ingredients, except the butter, and work into an even dough. Then incorporate the softened butter. Leave to rise in a proofing cabinet at 27-29°C with 80% humidity for 12-14 hours or until four times the original volume.

Work the first dough with the Bulboné and water to obtain an even dough. Progressively add the sugar and egg yolks. Incorporate the softened butter and knead until even. Add the candied fruit and flavourings and work the dough until even (dough temperature: 26-28°C). Leave to rise in a proofing cabinet at 30°C with 80% humidity for 45-60 minutes. Cut as desired, roll and leave to rest for around 15 minutes. Form the Colomba cakes, shaping a cross or dividing the dough into three parts and placing it in the special moulds. Leave to rise in a proofing cabinet at 28-30°C with 80% humidity for 4-6 hours or until the dough rises to the top of the mould. Leave to air dry until a thin layer forms on the surface, apply 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 the Colomba cakes and leave to air dry for at least 12 hours before packaging.