Method
1. Add parmesan cheese and provolone cheese to the TM bowl
2. Mix - 8 sec, speed 10
3. Remove from bowl and set aside
4. Add fresh yeast, water, sugar and extra virgin olive oil to the TM bowl
5. Warm - 2 min, 38°C, speed 2
6. Then add bread flour and pink salt flakes
7. Blend - 6 sec, speed 6
8. Knead - 3 min, dough
9. Leave in bowl for 10 minutes
10. Knead - 2 min, dough
11. Tip onto floured silicone mat and knead into a ball
12. Cover and allow to rise for around 10 minutes
13. Preheat oven to 220°C
14. Line base of 23 cm springform tin (9x3 inches) with baking paper
15. Butter sides of tin
16. Roll out dough into large circle
17. Sprinkle with cheese, reserving a little for the top of the bread
18. Top with a few jalapeños
19. Cut dough and toppings using spatula into narrow wedges as though you were cutting pieces of a pie
20. Starting with the outside edge of each piece, roll up, finishing with the narrow end
21. Curve the dough to form a croissant shape and place into the prepared tin
22. Repeat until all the dough is used, and the baking tin is quite full
23. Sprinkle with remaining cheese
24. Allow to prove until well risen
25. Bake 15–20 minutes or until golden and sounding hollow when tapped in the centre
26. Serve hot