Gently place the eggs in a pot of water. Boil them for 8-10 minutes.
Remove the eggs and place them in a bowl of ice water for 3-5 minutes to cool.
Carefully remove the shells, pat dry, and set aside.
In a medium bowl, mix the warm water and yeast and set aside for 5 minutes. The yeast should start foaming.
Add the milk, sugar, and salt. Mix in the flour, garlic powder, white pepper, and paprika with a stand mixer or by hand. Next, add the butter and mix well.
Turn the wrapper dough onto a lightly floured surface and knead until smooth.
Place the dough on a well-floured surface and roll it out to about an inch thick.
Cut out circles by gently pressing a wide-mouthed glass or bowl (4-5") into the dough and releasing it. Continue until cutting all dough. You'll need six circles for six eggs.
Gently wrap the dough around the egg as evenly as possible and pinch the bottom, making sure there are no cracks or openings. Repeat until all eggs are wrapped and set aside.
Cover them and let them rest for 30 minutes.
Heat about 2 inches of oil in a large, cast iron skillet over medium-high heat to 350℉ (180℃). It should be hot but not smoking.
Gently lower the Scotch eggs into the oil with a slotted spoon. Fry in batches and turn once until golden brown, 5-8 minutes.
Remove the Scotch eggs with a slotted spoon and drain them on paper towels.
Serve warm or at room temperature with African pepper sauce.