In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs while mixing on low speed until a soft dough forms. Knead this dough for about 10-15 minutes until smooth and elastic. Finally, incorporate unsalted butter, kneading until well combined and the dough is glossy.

Transfer the dough to a greased bowl, cover it with plastic wrap, and refrigerate for at least 8 hours or overnight.

Once the dough has rested, turn it out onto a floured surface and roll it into a large rectangle, approximately 12 x 18 inches. Spread full-fat cream cheese and raspberry jam evenly over the surface. Roll the dough up tightly into a log, ensuring the filling stays in place, then slice the log into 12 equal pieces.

Place the cut buns cut-side up in a greased baking tin, cover with a kitchen towel and let the buns proof in a warm area for about 45 minutes to 1 hour.

Preheat your oven to 190°C (375°F). Once they have risen adequately, bake for 30-35 minutes until golden brown and hollow when tapped.

To make the glaze, combine icing sugar, lemon juice, and rose water in a saucepan over low heat, stirring until smooth. Brush glaze over warm buns, then sprinkle with edible dried rose petals and chopped shelled pistachios.