Grease the Bundt pan and keep it ready.
Once the dough has doubled in volume, gently drop it onto a lightly floured surface. Using a rolling pin, roll it into a rectangle (about 14 inches long).
Now spread the chopped jalapenos and cheese evenly on the surface of the rectangle, leaving about an inch space on all the sides.
Tightly roll the dough in the long side (jelly style roll). Place it in a parchment lined baking dish.
Keeping one end intact, cut through the rest of the dough vertically in the middle. This will expose the filling and will be a little messy.
Now braid the two pieces trying to keep the exposed part on the top. Braid till the end and pinch the end. Carefully lift it up and place it in the Bundt pan. Make sure that the ends meet and pinch them together.
Cover it with plastic wrap and let it rise again for about an hour.