In a stand mixer, combine 500g strong white bread flour, 75g caster sugar, 10g fine sea salt, and 7g fast-action dried yeast. Gradually pour in 300ml whole milk and add 2 large eggs. Mix on low speed until a dough forms, then increase speed and knead for 10-15 minutes until smooth and elastic.

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

Lightly flour your work surface and roll out the dough to a rectangle about 1 cm thick. Spread a mixture of 225g full-fat cream cheese and 150g raspberry jam evenly over it. Roll the dough tightly into a log shape from the long edge, then slice it into 12 equal pieces.

Place the sliced buns into a greased baking tin, cover with a kitchen towel, and let rise in a warm spot for 45 minutes to 1 hour.

Preheat your oven to 190°C (375°F). Once the buns have proofed, uncover and bake for 30-35 minutes until golden brown.

Prepare the glaze by mixing 150g icing sugar with 2 tablespoons of lemon juice and 1 tablespoon of rose water until smooth. Brush the glaze over the warm buns and sprinkle with edible dried rose petals and chopped shelled pistachios.