In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in warm milk and add large eggs, mixing until a smooth dough forms. Knead in soft unsalted butter for about 10-15 minutes until the dough is elastic and glossy.

Transfer your kneaded dough into a lightly greased bowl and cover it with a damp cloth or plastic wrap. Place the bowl in the refrigerator for at least 8 hours or overnight.

Once the dough has chilled, lightly flour your work surface and roll the dough into a large rectangle, roughly 1/4 inch thick. Spread a generous layer of full-fat cream cheese followed by an even coating of raspberry jam over the dough.

Using a sharp knife, slice the rolled dough into 12 equal pieces, placing these pieces in a greased baking tin, cut side up.

Cover the arranged buns with a clean kitchen towel and let them rise in a warm area for about 45 minutes to 1 hour, or until they have doubled in size.

Preheat your oven to 190°C (375°F). Bake the buns for 30-35 minutes until golden brown and hollow when tapped.

In a small bowl, whisk together icing sugar, lemon juice, and rose water to create a smooth glaze. Brush this over the warm buns and garnish with dried rose petals and chopped shelled pistachios.