Colomba Pasquale vs. Panettone?

Hi, all. After a successful panettone this year, I had a lot of panettone flour leftover, so I decided I wanted to finally try making Colomba Pasquale. I'm having a bit of trouble finding a traditional recipe using sourdough, and was wondering if you can literally just make a panettone recipe minus the raisins (plus glaze and toppings), or if there are different recipes for the Colomba Pasquale. And if so, could you point me in the direction of a "not-too-advanced" recipe (meaning, not too high a percentage of butter/eggs/sugar, as I'm still a beginner with these kinds of breads). 

Here are the panettone I made this year. I had significant issues trying to convert my sourdough starter to a lievito madre (it kept getting weaker and weaker every time), so I took a chace and just used my very active, "slightly stiff," liquid starter, and it worked out well.