In a medium bowl add the warm water, and yeast. Set aside for 5 minutes. Then add milk, sugar, and salt

Using a stand mixer or by hand, mix the flour, garlic powder, white pepper and paprika

Then add butter, mix well until the ingredients have been fully incorporated.

Turn the dough out onto a lightly floured surface. Knead dough until it is smooth.

Place the dough on a well-floured surface. Roll out dough about 1 inch thick.

Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the scotch egg dough. Continue cutting out dough until all dough has been cut- six pieces.

Gently wrap the dough around the egg as evenly as possible, pinch the bottom, making sure there are no cracks or opening.

Repeat the process. Set aside the egg roll.

Cover and let it rest for 30 minutes.

Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking.

Gently drop the scotch egg with a spoon preferably and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies)

Using a slotted spoon, remove the Scotch egg and place them on paper towels.