In a stand mixer, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in the warmed whole milk and crack in the large eggs. Mix until the dough starts to come together, then knead for about 8-10 minutes until the dough is smooth and elastic.

Transfer the kneaded dough into a greased bowl, cover the bowl with a damp cloth or plastic wrap and refrigerate for at least 8 hours or overnight.

On a lightly floured surface, roll the chilled dough into a rectangle approximately 12x18 inches. Spread a layer of full-fat cream cheese over the dough, followed by a generous smear of raspberry jam. Starting from one long edge, roll the dough tightly into a log. Cut into 12 equal pieces.

Grease a baking tin and arrange the cut buns inside, cover the buns with a kitchen towel and let them rise for about 45-60 minutes.

Preheat your oven to 190°C (375°F). Once the buns have risen, place them in the preheated oven and bake for 30-35 minutes.

While the buns are baking, prepare a glaze by melting icing sugar with lemon juice and a splash of rose water until smooth. Brush the warm buns with the glaze and sprinkle with edible dried rose petals and chopped shelled pistachios.