Step by step method

1. Combine fruit in a bowl with marsala. Stand for 30 minutes.
2. Combine yeast, sugar and milk. Whisk until yeast dissolves. Cover and stand in a warm place for about 10 minutes until yeast mixture is frothy.
3. Sift the flour, salt and 65ml castor sugar into a large bowl. Make a well in the centre and add the eggs and egg yolks, orange rind, vanilla essence, Stork Bake, extra milk, the prepared yeast mixture and the fruit. Mix dough well in a cake mixer for about 5 minutes.
4. Cover with plastic wrap and allow to stand in a warm place for 30 minutes or until dough has doubled in size.
5. Grease one 20cm round cake tin. Using string, tie a collar made of foil around the outside of the pan to stand 6cm above the top edge of the tin.
6. Turn dough onto a floured surface and knead until smooth. Continue kneading until the dough becomes elastic and loses its stickiness. Press dough into prepared tin and allow to rise for 30 minutes in a warm place or until it has doubled in size again.
7. Brush the panettone with extra egg and then bake uncovered in a preheated oven of 200°C for 15 minutes. Reduce the temperature to 180°C and bake for a further 30 minutes until the bread is cooked through and sounds hollow when tapped.