Procedure
First kneading
Dissolve the sugar in 1 litre of water, then add the egg yolks and the chopped yeast and knead for 10 minutes. Now add the flour and knead until the dough is smooth. Add the remaining water and finally the butter at room temperature. Leave to rest for 12/14 hours at 25°C. The dough must be at 26°C for proper fermentation; its volume should triple.
Second kneading
Combine the first kneading with the flour, add the sugar and egg yolks, then knead well until smooth. Add the butter with the salt and honey, knead, then add Amarena Fabbri. Leave to rest for an hour, then break up and leave to rest for another hour.
Shape with your hands and place in the moulds. Leave to rest for another hour and then to rise at 30°C for 5/6 hours. Bring the Colomba to room temperature and bake at 170°C for approx. 60 minutes for a 1 kg weight. When they come out of the oven, turn them for at least 3 hours. Bag the next day.