Activate the yeast by mixing it with half the warm milk and a teaspoon of sugar; let it sit for about 5 minutes until frothy. In a stand mixer, combine flour, remaining sugar, and salt. Slowly add the yeast mixture, eggs, vanilla, and the rest of the milk, mixing until combined. Gradually incorporate the softened butter until the dough is smooth and elastic, about 5-7 minutes.

Transfer the elastic dough into a greased bowl, turning it to coat lightly with oil. Cover the bowl with plastic wrap or a damp kitchen towel and place it in the refrigerator for at least 3 hours.

Once the dough has chilled, gently roll it out onto a floured surface to about ½ inch thick. Cut the dough into strips and spread a generous layer of strawberry jam on each strip. Carefully roll each strip into a scroll shape and place them onto a lined baking tray.

Cover the shaped rolls with a clean kitchen towel and let them rise in a warm spot for about 45 minutes, or until they have doubled in size.

Preheat your oven to 180°C (350°F). Once preheated, bake the rolls for 20-25 minutes, until golden brown and fragrant. While the rolls are baking, prepare the coating by mixing granulated sugar with freeze-dried strawberry powder.

Allow the Strawberry Donut Rolls to cool slightly before serving warm.