Activate the yeast in a bowl with half of the lukewarm milk and one tablespoon of caster sugar for about 15 minutes, until frothy.

In a stand mixer, combine plain flour, remaining sugar, and fine salt before adding the yeast mixture, room temperature eggs, vanilla extract, and the rest of the milk.

Mix until a dough forms, then gradually incorporate cubed unsalted butter, mixing for 10-15 minutes until the dough is elastic.

Cover the brioche dough with plastic wrap or a clean towel, and refrigerate for 3 hours.

Lightly flour your countertop and roll the chilled dough into a rectangle, about ¼ inch thick.

Slice the dough into 12 strips and spread a generous amount of strawberry jam over each strip.

Roll each strip into scrolls and place them on a lined baking tray. Cover with a kitchen towel and let rise for 45 minutes.

Preheat the oven to 180°C (350°F) while the rolls are rising.

Once risen, bake the rolls for 20-25 minutes or until they turn golden brown.

Remove the rolls from the oven and let cool slightly, then brush with melted unsalted butter.

Mix granulated sugar with freeze-dried strawberry powder and roll each donut in the mixture.

Serve the Strawberry Donut Rolls warm for the best experience.