In a large bowl, mix together the warm water, yeast, and honey. Let sit for 5-10 minutes to proof the yeast, then add the salt, eggs, and melted butter. Stir in the flour until completely incorporated. The dough will be very moist and sticky. Cover bowl and place in a warm area for 2 hours.

Place dough in the refrigerator to chill for 6 hours or overnight.

Remove dough from the fridge and place onto a well-floured surface. Shape into a rectangle and fold into thirds. Roll out to a thickness of ¼ inch.

Using a 3 ¼ inch round cookie cutter, cut out circles from the dough. You should have 10 circles total. Transfer circles to parchment-lined baking sheets and set aside to rise for 40-60 minutes.

For the filling, beat cream cheese until smooth. Add sugar, vanilla, orange zest, and orange blossom water. Blend until well incorporated.

For the topping, sprinkle sliced strawberries with 1 tablespoon granulated sugar and set aside.

Preheat oven to 350 degrees F (180 C). Brush beaten egg onto the top and sides of each brioche circle.

Pipe a generous amount (approximately 2-3 Tbsp) of cream cheese filling into the middle of each brioche circle, leaving about an inch bare around the border.

Place strawberry slices on top of the cream cheese and press gently.

Sprinkle Turbinado sugar on top of each brioche, covering both the strawberry cream cheese centers and the dough.

Bake in the oven for 22-24 minutes, rotating pans halfway through. Cool for at least 10 minutes before serving.