Warm the whole milk until lukewarm. Mix the milk and caster sugar, then sprinkle the active dry yeast on top. Let sit for about 5-10 minutes until frothy.

In a large bowl, combine flour and fine salt. Create a well in the center, then add the frothy yeast mixture, large eggs, and vanilla bean paste. Mix until combined.

Gradually add the unsalted butter. Knead the dough by hand or using a stand mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.

Shape the dough into a ball and place in a greased bowl, covering with a damp cloth. Cold-proof in the fridge for 3 hours until doubled in size.

On a floured surface, roll out the dough into a rectangle. Cut into strips and spread strawberry jam evenly over each strip. Roll each tightly into a scroll.

Place the shaped rolls on a lined baking tray. Cover and let rise in a warm area for about 45 minutes. Preheat the oven to 350°F (180°C).

Bake the rolls for 20-25 minutes until golden brown. Let cool slightly before handling.

While cooling, mix sugar and freeze-dried strawberry powder in a bowl.

Brush warm rolls with melted butter, then coat generously in the strawberry sugar mixture. Serve immediately.