In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs, mixing until the dough starts to come together. Knead for 10-15 minutes until smooth and elastic, then incorporate unsalted butter.

Transfer the kneaded dough into a greased bowl and cover with a clean towel. Place in the refrigerator for at least 8 hours, or overnight, to develop flavors.

Remove dough from the refrigerator, let sit for a few minutes, then roll out into a rectangle. Spread full-fat cream cheese on the dough, followed by raspberry jam. Roll tightly into a log shape and slice into 12 equal pieces.

Arrange sliced buns cut-side up in a greased baking tin, cover loosely with a towel, and let rise in a warm area for 45 minutes to 1 hour until doubled in size.

Preheat oven to 190°C (375°F). Bake buns for 30-35 minutes until golden brown and sound hollow when tapped. Let cool slightly before glazing.

Mix icing sugar with lemon juice and rose water to create glaze. Brush over warm buns and sprinkle with edible dried rose petals and chopped shelled pistachios.