Roughly chop the pecans and set aside. Knock back the dough, then flatten it out slightly until it’s roughly 30cm wide. Scatter over the pecans and raisins and knead them through the dough, then shape into a ball. Cut into 12 x 105g pieces and shape each one into a ball. Arrange in the tin, spaced slightly apart, then cover with a tea towel and leave to prove for 1 hr until they’re touching one another and an indent is left when you gently press them using a floured finger.
Banana bread hot cross buns with whipped banana & honey butter recipe
