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In a bowl, mix together the yeast, flour, sugar, and lukewarm water. Cover and let rise in a warm place for about 30–40 minutes, or until bubbly and doubled in size.
In a large bowl, combine the lukewarm milk with the second portion of yeast. Add eggs, sunflower oil, orange zest, honey, sugar, and the risen starter. Gradually mix in the flour until a soft, slightly sticky dough forms.
Knead the dough until smooth and elastic (about 10 minutes by hand or 5 with a mixer). Cover and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
Divide the dough into 6–8 equal portions. Shape into oval buns and place them on a baking tray lined with parchment paper. Cover and let rise again for 30–45 minutes.
Preheat oven to 350°F (180°C). Brush each bun with a mixture of beaten egg and milk. Bake for 20–25 minutes or until golden brown.
Mix powdered sugar with a bit of water to create a shiny glaze. Brush buns while still warm. Allow to cool.
Slice each bun almost in half lengthwise and generously fill with freshly whipped cream. Smooth the cream with a spatula or knife to match that classic Roman look.