| melt the yeast in 3 tablespoons of tepid water and add OZ 1 (30 grams) of flour | 
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| the knead until a thick dough |  |  |
| engrave with a cross and dip into a bowl with tepid water, in about 10 seconds it will be floating |  |
| let in the water 2 minutes more, turning up down at intervals |  |
| spread the remaining flour on the counter and break in its center 4 eggs, OZ 5+1/2 (60 grams) of minced butter, the sugar, the grated lemon peel and 1 pinch of salt |  |
| mix the ingredients gently, then add the small ball of dough and knead, sprinkle with a little of milk more and more until to finish it |  |
| knead the dough until homogeneous and not attached at your hands , then let it leaven for 20 minutes in a sealed bowl |  |
| cut OZ 1+1/2 (40 grams) of butter to small cubes and mix with the dough, flour and let it leaven 40 minutes |  |
| repeat this operation twice, the second time add the candied fruits. You can let the dough leaven one night |  |
| preheat the oven at F 210 (C 100), grease the baking pan with butter |  |
| spread the dough about 2 fingers high |  |  |
| cover with a baking foil and shut down the oven. Put the colomba inside for leavening 30 for minutes |  |  |
| take it out from the oven and wait until the temperature reaches F 350 (C 180). While heating beat the remaining egg and mix the almonds and the grain sugar |  |
| then spread it on the surface |  |  |
| put into the oven and cook for 15 minutes, then cover again with the foil and low the temperature to F320 (C 320) until ready. It will be ready when browned. Let the colomba cool completely before serving |  |
