Salty colomba (Easter cake)

To achieve 6 small colombas, or a large one, create a “fountain” with 500 g of flour 0 and 10 g of salt; place in the center 20 g of yeast dissolved in approximately 2 dl of warm whole milk, in which 10 g of sugar were previously dissolved, and let stand for 15 minutes. Knead adding 3 eggs of 60 g each together with 50 g of grated parmesan cheese and 100 g of cold melted butter. Let the dough rise until it doubles and then divide it into two parts: add 125 g of diced asiago cheese and 125 g of cooked ham cut in cubes to the first, add then in the other half 125 g of artichokes in olive oil Cascina San Cassiano, 75 g diced fontina and 125 of mushrooms in oil. Then take some small molds made out of paper in the form of a dove, then make the body of the doves with the first mixture and the wings with the second. Let it to rise again then brush with beaten egg, sprinkle with sliced almonds and bake in a preheated oven at 220 °C for 15-20 minutes.