Proof yeast: In a small bowl, add the warm water, yeast and sprinkle a dash of sugar over it and set aside for about 5 minutes until it foams.
In another bowl, sift all the dry ingredients; flour, sugar, nutmeg, salt, paprika, and white pepper.
Add butter and mix all together.
Add the yeast mixture and milk. Mix thoroughly to incorporate all the ingredients, don't overwork the dough. If the dough sticks to your palm you can sprinkle a tablespoon of flour at a time to get a soft but not sticky dough.
Work in batches for making the egg rolls balls. Cut the dough into quarter or half and place on a floured work surface.
Roll the dough not too thin or too thick to about 1/4'' thickness and use a dough cutter or any round object to cut the dough.
Place a hard-boiled egg in the dough you cut out and pinch and/or roll on your palm to close the opening of the dough to form a ball, make sure you don't make any hole while doing this.
Place the dough ball on a floured surface (you can use a baking sheet) and gently place the closed end on the baking sheet.
Repeat the process when you are done, cover the dough balls with a plastic wrap and let the dough for rest for about 30 minutes.
In a large saucepan or a fryer add oil and heat to about 350 degrees F.
Drop the dough balls gently into the hot oil and fry for about 4-5 minutes or until golden brown. Flip the dough halfway through once while frying and fry both sides until golden brown.
Remove and drain on a paper towel. Repeat the frying process until you finish all the dough.
Serve warm with your favorite drink. Enjoy!
You can bake if you don't want to fry. Preheat the oven to 350 degrees F and bake for about 20 minutes until golden brown.