Place the cream, milk, sugar and yeast in a small bowl, mix and let stand for 10 minutes.
In a stand mixer bowl, place the cake flour, bread flour, salt, and 1 whole egg, then add the cream yeast mixture. Mix dough for 15 minutes. Cover the dough with a damp towel and let rest for 1 hour or until the dough is double in size.
Grease two standard loaf pans on all sides with butter.
On a lightly floured surface, turn out the dough and cut it in half. Then, cut each half into 3 equally-sized pieces. Roll each piece into a ball. Place 3 balls into each loaf pan.
Cover the pans and let the dough proof (rest) for another hour or until doubled in size.
Brush the risen dough with egg wash.
Bake the loaves for 23-25 minutes. Allow to cool before removing from pans.
In a small bowl, stir together butter, honey and orange zest until blended.
Place butter in an airtight container and refrigerate. Use within 2 weeks.