Step 1

Combine the yeast, milk and 2 tsp of the sugar in a small bowl. Set aside for 5 minutes or until frothy. Combine flour, salt and remaining sugar in a large bowl and make a well in the centre.

Step 2

Pour yeast mixture, eggs and vanilla into well. Stir until just combined (dough will be sticky). Turn onto a work surface. Knead for 5 minutes until the dough is smooth and elastic.

Step 3

Add the butter, 2-3 pieces at a time, kneading well after each addition or until incorporated, dusting with extra flour if sticking (alternatively, use a stand mixer fitted with a dough hook and mix until incorporated). Transfer to a bowl. Cover. Set aside in a warm, draught-free place for 1-1 1⁄2 hours or until doubled in size.

Step 4

Grease a 22cm (base measurement) round cake pan with butter. Turn dough onto a lightly floured work surface. Use a rolling pin to roll to a 35 x 25cm rectangle (with the long side facing you). Spread with the blueberry conserve. Sprinkle with 60g of the fresh blueberries. Roll to enclose the filling. Use a sharp knife to slice dough evenly into 8 portions. Place, cut side up, in the prepared pan. Poke remaining blueberries in gaps on top of scrolls. Cover and set aside for 45 minutes or until risen slightly.

Step 5

Preheat oven to 200°C/180°C fan forced. Bake scrolls for 40 minutes, covering with foil after 25 minutes to prevent over browning, or until they sound hollow when tapped. Transfer tray to a wire rack to cool slightly.

Step 6

For the glaze, combine the icing sugar, jam and water in a bowl. Use a whisk to stir until smooth and combined. Drizzle glaze over scrolls.