Anything baked in a spiral seems inherently happy to me, coiled up and sprung, ready to ping into action. I love this strategy for introducing flavour to breads as it feels somehow restrained. Not a simple case of throwing the herbs or spices into the dough, instead a flavour-present carefully wrapped up and in, though still on display. No huge surprises. St Clements too is a sunny flavour, hopeful for sunny lemonade days. These are brushed with a marmalade glaze, making these breakfast buns popular with men, who do seem to be more partial to marmalade than girls, I’ve noticed.