Brioche sucrée, or as we call it in Spain, bollos suizos (swiss buns). It's a kind of brioche dough, less rich in fat than the classical french brioche (about 20-25% of butter per kilo of flour, only). It contains natural orange juice instead of water.
Beautiful buns, they look very yummy!
I wonder why they are called bollos 'suizos'? Do you know? It's nothing that is so typical for us in any case.
puedes mandarme una docena? LOL