In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Pour in warm milk and crack in the large eggs, mixing at low speed until a shaggy dough forms. Increase to medium speed and knead for 10-15 minutes, until the dough is smooth and elastic.

Transfer the kneaded dough into a greased bowl, covering it tightly with plastic wrap. Refrigerate for at least 8 hours or ideally overnight.

Once the dough is well-chilled, lightly flour your work surface and roll it out into a rectangle, approximately 1/4 inch thick. Spread the softened full-fat cream cheese evenly over the dough and dollop raspberry jam in an even layer. Roll the dough tightly into a log and cut it into 12 equal pieces.

Place the dough pieces cut-side up in a greased baking tin, leaving space for them to expand. Cover with a kitchen towel and let them rise in a warm spot for 45-60 minutes.

Preheat your oven to 190°C (375°F) while the buns are proofing. Bake for 30-35 minutes until golden brown.

Mix icing sugar with lemon juice and a splash of rose water until smooth. Brush the glaze generously over the warm buns and sprinkle with edible dried rose petals and chopped pistachios.