Serve these cheesy jalepeño bites as a side dish to soup like tomato or minestrone, or just on their own. They're that good!
In the bowl of a stand mixer, stir together water, yeast, flour, and salt.
Cover and let sit until foamy, about 20 minutes.
Using the hough hook on low speed, add evoo, honey, eggs, egg yolk, flour, and jalapeños. Dough should be soft but not sticky.
Cover bowl with a clean kitchen towel and allow to rest for 1 hour in the refrigerator.
Roll rested dough into a rectangle. Using a cookie cutter or glass jar, cut 2-inch rounds.
Line a baking sheet with parchment paper.
Brush rounds with beaten egg yolk, and place frozen cheese cubes in the center. Draw up the sides and pinch to seal. Roll using the palm of your hand to found out. Transfer croutons to prepared sheet pan. Allow to rise for 1 hour.
Pour EVOO into a heavy duty pan, fitted with a deep fry thermometer, and place over medium-high heat. Once oil reaches 350˚F, fry croutons, a few at a time, for 3-5 minutes, until puffed and golden brown.