In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast, mixing well. Gradually pour in whole milk and add large eggs, mixing until a dough forms. Knead this mixture for 10–15 minutes until the dough is smooth and elastic.

Transfer the dough into a greased bowl, tossing it a few times to coat lightly with oil. Cover the bowl with a damp cloth or plastic wrap, and refrigerate for at least 8 hours or overnight.

Once the dough has chilled, lightly flour your work surface and roll the dough into a rectangle measuring about 12x16 inches. Spread the full-fat cream cheese evenly over the surface, followed by a generous layer of raspberry jam. Carefully roll the dough up tightly into a log, then slice it into 12 equal pieces.

Place the sliced buns cut-side up in a greased baking tin, ensuring they’re spaced out to allow for expansion. Cover with a clean kitchen towel and let them rise in a warm place for 45 minutes to 1 hour.

Preheat your oven to 190°C (375°F). Once the buns have proofed, uncover them and pop the tin into the preheated oven. Bake for 30–35 minutes, or until the tops are golden brown and sound hollow when tapped.

While the buns are baking, prepare the glaze by melting icing sugar with fresh lemon juice and rose water in a small bowl, mixing until smooth. Once the buns are out of the oven and still warm, brush the glaze generously over the tops. For an elegant touch, sprinkle dried rose petals and chopped pistachios onto the glazed buns.