Pistachio and pecan nut buns

For the dough:

200ml milk

100g butter, softened

1 tsp fine sea salt

1½ tsp dried yeast

60g golden caster sugar

150g wholemeal flour

250g strong white flour

2 eggs, lightly beaten

For the nut filling:

75g butter

30g caster sugar

30g muscovado sugar

1 tsp ground cinnamon

75g pecan nuts, finely chopped

75g shelled pistachio nuts, finely chopped

For the decoration:

60g icing sugar, sieved

1 tsp cream cheese

1/2 tbs butter, softened

20g shelled pistachio nuts, finely chopped