Sponge:

In the bowl of stand mixer, stir together water, yeast, flour, and salt. Cover and let sit until foamy, about 20 minutes.

Dough:

Using the dough hook on low speed, add evoo, honey, eggs, egg yolk, flour, and jalapeños. Dough should be soft but not sticky. 

Cover bowl with a 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. 

Filling:

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 to round out. Transfer croutons to prepared sheet pan. Allow croutons 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 to 5 minutes, until puffed and golden brown. Serve with Creamy Tomato Soup.