Place cheeses into TM bowl and mill 8 sec/speed 10. Remove from bowl and set aside.
Place yeast, water, sugar and EVOO into TM bowl and warm 2 min/37°C/speed 2.
Add flour and salt and blend 6 sec/speed 6.
Knead 3 min/Interval. Leave in bowl for 10 minutes.
Knead 2 min/Interval. Tip onto floured Silpat mat and knead into a ball. Cover and allow to rise for around 10 minutes.
Preheat oven to 220°C and line base of 23cm springform tin with baking paper. Butter sides of tin.
Roll out dough into large circle. Sprinkle with cheese, reserving a little for the top of the bread. Top with a few jalapeños, the more you use, the hotter it will be.
Cut dough and toppings using spatula into narrow wedges as though you were cutting pieces of a pie.
Starting with the outside edge of each piece, roll up, finishing with the narrow end. Curve the dough to form a croissant shape and place into the prepared tin. Repeat until all the dough is used, and the baking tin is quite full. Sprinkle with remaining cheese. Allow to prove until well risen.
Bake 15–20 minutes or until golden and sounding hollow when tapped in the centre.Serve hot.