Prepare Dough: In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in warm whole milk and add large eggs, mixing until a shaggy dough forms. Knead for 10-15 minutes until smooth and elastic. Incorporate unsalted butter and continue kneading.

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

Roll Out and Fill: Remove the dough from the fridge and roll it out into a rectangle about ¼ inch thick. Spread cream cheese and raspberry jam, then roll into a log shape and cut into 12 equal pieces.

Proof Buns: Arrange cut pieces in a greased baking tin, cover with a cloth, and proof in a warm spot for 45-60 minutes until puffy.

Bake: Preheat oven to 190°C (375°F). Bake proofed buns for 30-35 minutes until golden brown.

Glaze and Decorate: Prepare glaze with icing sugar, lemon juice, and rose water. Apply on warm buns and sprinkle with rose petals and pistachios.