Prepare a baking tray lined with parchment paper and set aside. Add the yeast, milk, and 1 tablespoon sugar into a small bowl and mix well. Set to one side for 15 minutes until foamy.
In the bowl of a stand mixer fitted with the dough hook, add the flour, remaining sugar and salt. Quickly mix together. Add the foaming yeast mixture, eggs and vanilla bean paste and mix on low for 5 minutes until the dough comes together.
Then add the butter gradually, whilst the mixer is running on medium and once incorporated, turn the mixer up and knead for ten minutes. The dough should be pulling away from the sides of the bowl but have formed a ‘tornado’ around the dough hook.
Tip dough onto a greased work top and pull the corners into the centre. Turn over so that the seams are underneath and place dough ball in a greased bowl and cover with plastic wrap and let rise in a warm place for 1 ½ hours.
Once doubled in size, gently punch down the dough and tip out onto a lightly floured bench top. Using your hands, form the dough into a rectangle. Using a sharp knife or pastry scraper, cut the dough evenly into half and wrap individual halves in plastic wrap. Refrigerate the half that we’ll use today for 1 hour and freeze or refrigerate the other half to be used on a separate occasion.
On a floured work surface, roll out the dough to approximately 20 x 40cm (8 x 16-inches). Dollop the strawberry jam over the bottom two-thirds of the dough and evenly coat with an offset spatula.
Now fold the top third over like a letter fold. Then bring the bottom third over to close the letter fold. Now turn the dough 90 degrees, so the short edge is at the top and bottom, and the long edge on the side. Using a sharp knife, trim all around the rectangle's side to create neat, straight edges. Cut the dough into 6 equal-sized vertical strips. Twirl each strip into a scroll. It gets a bit slippery at the start but use your fingers to hold the centre in place and swirl the dough around it. Place the swirled dough on the prepared baking tray.
Repeat with the remaining 5 strips. Leave the scrolls to rise in a warm place for 45 minutes and preheat the oven to 180°C (350°F). Brush each scroll with egg wash. Bake for 25-30 minutes until golden brown. Meanwhile, mix the sugar and freeze-dried strawberry powder together in a bowl. Once baked, remove the scrolls from the oven and once cool enough to touch, toss them in the strawberry sugar to coat. Eat immediately.