Colomba di Pasqua

For the Primo Impasto (First Dough): In a large bowl, dissolve the Fresh brewer's yeast in 60 grams of Water. Add 100 grams of "00" flour and 10 grams of Granulated sugar. Mix until a soft dough forms. Cover the bowl and let the Primo Impasto rise in a warm place for 1.5-2 hours, or until doubled in volume.

For the Secondo Impasto (Second Dough): To the risen Primo Impasto, add 150 grams of "00" flour, 50 grams of Granulated sugar, the Whole eggs, 30 grams of Egg yolks, and the Fine sea salt. Knead thoroughly, preferably with a stand mixer fitted with a dough hook, until well combined and smooth, about 10-15 minutes.

Gradually incorporate 60 grams of softened Unsalted butter into the Secondo Impasto, a little at a time, kneading until the butter is fully absorbed and the dough is very elastic and smooth. Cover the bowl and let the Secondo Impasto rise in a warm place for 2-3 hours, or until doubled in volume.