Grease a 12-hole muffin tray with butter.
Mix sugar, flour, salt, and yeast in a large bowl.
Whisk in half of the beaten eggs until a sticky paste forms.
Gradually whisk in the remaining eggs and butter cubes until a soft dough forms.
Beat the dough with a wooden spoon until smooth.
Divide the dough into the muffin tray and let prove for one hour until doubled.
Preheat the oven to 220°C.
Bake the buns for 12 to 15 minutes until pale golden-brown then cool on a rack.
Boil sugar, orange rind, and water for three minutes to create a thickened syrup.
Stir honey, liqueur, and orange-flower water into the slightly cooled syrup.
Dip buns into the syrup and serve immediately with whipped cream.
Store extra buns in a 1 litre jar covered with remaining syrup.