Warm the milk in a pan or jug and then leave to cool to room temperature/lukewarm.

Add 2 level tsps of yeast to the milk in the jug and leave to go frothy (about 5 minutes).

Whisk in the melted butter, eggs and vanilla extract.

In a large mixing bowl, mix in the sugar, flour and salt.

Mix in the wet ingredients to form a soft dough. The texture won't be quite the same as bread dough, it will be a little stickier.

Place the dough on a lightly floured surface and knead it for about 10 minutes until it becomes elastic.

Stretch the dough out so that it is in a flat rectangle shape. Scatter the dried fruit over the top and knead it into the dough until it is well combined.

Roll the dough up into a ball and place it in a greased bowl.

Lay a clean, damp tea towel over the top of the bowl, or some cling film and leave it to prove in a warm place until it is doubled in size. It will take about 2 hours.

Line the tin with double layered baking paper. If you are using a cake tin rather than a high-sided panettone tin you will need to make sure the paper comes up 5-10cm high then the top of the tin.

Once the panettone dough has doubled in size, using your fist, knock the air out of the dough with your fist and place on a lightly floured surface.

Knead the dough into a round ball so that it just about fits into the baking tin.

Place it in the tin and cover, Leave it to prove again, for another 2 hours, or until it has doubled in size.

Preheat the oven to 190C/170C Fan/Gas Mark 5.

Place the panettone in the preheated oven on the middle shelf (you may need to remove a shelf to fit it in the oven).

Cook it for 40 minutes - cover it with foil to stop it from browning too quickly.

When the panettone is ready the bottom will sound hollow when you tap on it.

Leave it to cool for on a wire rack.

Optionally sprinkle some icing sugar on top before serving.