Heat the milk until it is just lukewarm, should never get above 100 F.
In a large stand mixing bowl, add flour, yeast, and sugar, and whisk together. Add lukewarm milk, softened butter, vanilla extract, and salt.
Mix together with the dough hook on low speed for 15 min or until the dough is a smooth cohesive ball of dough.
Shape the dough into a ball and place in a greased bowl. Cover the bowl with a towel / or proofing bag and set it somewhere warm to rest for 30 minutes.
*IF necessary, while you wait, add the strawberry jam to a small sauce pot and reduce over medium low heat for 15 min; stirring frequently. The jam should reduce to about 325 g. Allow the jam to cool to room temp.
After the 30 minutes have passed, using the dough hook attachment, knead the dough again for another 10 min. Place the dough back in the greased bowl, cover, and let rest for 30 more minutes.