These buns are best enjoyed on the day of baking. You can shape the rolls up and pop them into the fridge, covered, to proof overnight and bake first thing in the morning. If you are using active dried (and not fast-action) yeast, dissolve the yeast in the 125ml tepid water (in the method) and allow to stand for 5-10 minutes before incorporating into the dough.

Method

• In a large bowl for a stand mixer, combine the flours, yeast and salt. Whisk so they’re fully incorporated. Add 125ml tepid water, honey, oil, eggs and yolk and using a dough hook attachment, knead on a low-medium speed for 10 minutes or until you have a smooth dough. Cover and allow to double in size. (Keep the egg white for later).
  

• On a lightly floured surface, roll the dough out into a rectangle shape, approximately 1cm in thickness, 30cm long, 20cm tall.

• Use a sharp knife to square off the ends so you have a perfect rectangle.
  

• To make the filling, combine the butter (or spread) with the sugar and vanilla. Spread this over the entirety of the dough, then scatter your cherries and pistachios so they’re evenly distributed. Roll into a long sausage shape and cut into 12 equal pieces. Place in a lined full-size deep baking tray and cover once more until nearly doubled in size.
  

• Preheat the oven to 180C (fan). Brush the challah rolls with the reserved egg white and sprinkle a little demerara sugar across the top of the buns. Bake for 16-18 minutes.
  

• Meanwhile, prepare the syrup by combining the sugar,100 ml water, and extracts together in a heavy bottomed saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes. Remove from the heat and once the rolls have baked, immediately pour the syrup over the rolls and allow to soak (you should hear a very satisfying sizzle).
  

• Scatter a few more pistachios or rose petals across the buns and once cooled, enjoy.
  
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