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Whisk warm milk and yeast. Let sit 5 min until foamy.
Add flour, egg yolks, sugar, vanilla, and salt. Mix until shaggy.
Knead in a stand mixer with a dough hook on medium speed for 2 min. Increase speed, add butter gradually, and mix until smooth (about 5 min).
Cover and let rise in a warm place until doubled, 50–60 min. Dough should smell buttery and yeasty.
Deflate dough gently. Roll out to a 12x16-inch rectangle (⅓-inch thick).
Spread roasted strawberries evenly, press down, and sprinkle with 1 tsp allspice + 1 tsp cardamom. Roll tightly into a log.
Slice log on the bias into ½-inch slices, then again in the opposite direction for crosshatch cuts. Divide into 8 pieces, roll into balls, and flatten into ¾-inch disks.
Place on an oiled baking sheet, cover, and let rise 30 min.
Heat oil to 350°F. Fry 2–3 at a time until deep golden brown, 2–3 min per side. Drain on a paper towel.
Whisk sugar, milk, jam, and salt until smooth. Dip fritters, letting excess drip off. Place on a wire rack and let set for 10 min.
Preheat oven to 350°F (175°C).
Toss strawberries with sugar in a bowl until evenly coated.
Spread in a single layer on a parchment-lined baking sheet.
Roast for 30–40 minutes, stirring halfway, until strawberries are soft, jammy, and caramelized.
Cool slightly before using—perfect for fritters, toast, or as a topping