In a large mixing bowl, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in the warm whole milk and crack in the large eggs. Use a wooden spoon to mix until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Once the dough is smooth, add unsalted butter in small pieces, kneading until fully incorporated. This process should take an additional 5 minutes, resulting in a rich dough that’s soft and slightly tacky. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rest at room temperature for 1 hour until doubled in size.

After the initial rise, cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 8 hours, preferably overnight.

Once chilled, transfer the dough to a floured surface and roll it out into a large rectangle, about 1/4 inch thick. Spread a generous layer of room temperature full-fat cream cheese across the dough, followed by dollops of raspberry jam. Carefully roll the dough tightly into a log, then slice it into 12 equal pieces.

Place the cut buns in a greased baking dish, leaving space between them to allow for expansion. Cover the dish with a clean kitchen towel and let them rise in a warm, draft-free area for 45 minutes to 1 hour.

Preheat your oven to 190°C (375°F). Once the buns have finished proofing, place the baking dish in the preheated oven and bake for 30-35 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

While the buns are baking, prepare the glaze by mixing icing sugar with lemon juice and rose water until smooth. Once the buns come out of the oven, allow them to cool slightly before brushing the warm glaze over the tops. Finally, sprinkle with edible dried rose petals and chopped shelled pistachios.