Ingredients
Method
Preparation
- 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 a dough forms.
- Knead for about 10-15 minutes until smooth and elastic.
- Transfer the kneaded dough into a greased bowl, cover with a towel, and refrigerate for at least 8 hours or overnight.
Rolling and Rising
- Turn the dough onto a floured surface and roll it out into a rectangle.
- Spread full-fat cream cheese and raspberry jam on the dough.
- Roll tightly into a log and slice into 12 pieces.
- Place the cut buns in a greased baking tin, cover, and let them rise in a warm area for 45 minutes to 1 hour.
Baking
- Preheat the oven to 190 degrees C (375 degrees F).
- Bake the risen buns for 30-35 minutes until golden brown.
- Let them cool slightly in the tin.
Glazing
- Melt icing sugar with lemon juice and rose water in a saucepan to create glaze.
- Brush over warm buns and garnish with dried rose petals and pistachios.
Notes
Measure ingredients by weight for consistent results. Overnight chill is essential for flavor and texture. Full-fat cream cheese works best; soften but don't melt it. Brush the glaze while the buns are warm to achieve a smooth finish.