Place Milk (3/4 cup) and Rose Bud Tea (1/4 cup) in a saucepan. Gently bring to a boil over a medium heat and immediately turn off. Allow to steep for 10 minutes.
Strain milk into the stand-mixer bowl, making sure it's still around 115 degrees F (45 degrees C). Add Granulated Sugar (1 tablespoon).
Sprinkle over the Active Dry Yeast (1 3/4 teaspoon) and gently stir. Set aside and allow the yeast to activate, around 5 to 10 minutes.
You'll know when the yeast is activated when it has foamed up and began to smell yeasty.
Add the whole Egg (1) and egg yolk, Honey (2 tablespoon), Salt (1 teaspoon) and remaining Granulated Sugar (2 tablespoon). Stir gently to just combine.
Add the All-Purpose Flour (2 3/4 cup) and knead on a medium-high speed, in the stand-mixer with the dough hook attached.
Knead until the dough comes together and doesn't stick to the side of the bowl anymore. This should take about 5 minutes.
Begin adding the softened Unsalted Butter (60 gram) in small pieces at a time, until it's all incorporated.
Turn the dough out on to a lightly-floured surface and knead with your hands until the dough is completely smooth. Place the dough in a greased bowl and cover with plastic wrap.
Set aside in a warm place for about 2 hours until the dough has doubled in size.
Remove the dough from the bowl and knead gently for about a minute.
Roll out the dough until it's about 1.5-cm or 1/2-inch thick.
Using a doughnut cutter or round cookie cutter, cut out doughnuts and place on a lined baking tray. If you have any leftover dough, re-roll and continue cutting if need be.
Cover the tray with a tea towel and place in the fridge for a few hours, ideally overnight.
Remove from the fridge and allow doughnuts to come back up to room temperature.
In the meantime, fill a deep heavy pot fitted with a thermometer with Vegetable Oil (as needed) and bring up to 330 degrees F (165 degrees C).
Carefully fry around 3-4 doughnuts at a time, making sure you don’t crowd the pot as this will mess with the temperate of the oil. Cook for around 2 minutes on each side, until a deep golden brown. Transfer to a wire rack and allow to cool.
While doughnuts are cooling, make the glaze by placing the Powdered Confectioners Sugar (1 cup) in a bowl.
Slowly add Water (1/4 cup) and mix until you get a smooth, thick glaze. Add the Rose Water (1/2 teaspoon) and mix to combine.
Roughly chop the Shelled Unsalted Pistachios (to taste).
Crumble the Edible Dried Rose Petals (to taste) into smaller pieces.
Dip one side of each doughnut into the glaze, topping with dried rose petals and unsalted shelled pistachios.
Place on a cooling rack and allow the glaze to set for a few minutes.