Pour flour, sugar, yeast and orange peel into the bowl of the mixer, then add egg, milk and butter and work for at least 10-15 minutes, until the dough has strung, detaching itself from the walls to climb along the hook.
Cover the bowl with a cloth and let rise for at least 2-3 hours or until doubled in volume.
Once the dough has risen, take it back, deflate it with floured hands and divide it into 4 pieces.
Obtain a thin cord (1-2 cm) from each piece, about 40 cm long.
Line a rolling pin with aluminum foil and wrap one of the spiral loaves (attaching each spiral to the previous one, so as to form a single croissant at the end) at one of the two ends (before the handle of the rolling pin).
Create a second brioche at the other end, then roll the rolling pin a little on the work surface, in order to slightly flatten the brioche.
Melt the butter and brush the brioches, then sprinkle them with a mix of sugar and cinnamon.
Place the rolling pin in the oven or, alternatively, place it on lateral supports, so that it remains suspended and the brioches do not touch any surface.
Then cook in a preheated convection oven at 180 ° C for 15-20 minutes: if your oven does not cook homogeneously, you will have to turn the brioche during cooking to brown them uniformly.
Once cooked, brush again with melted butter and sprinkle with cinnamon sugar again.
The trdlo manicotti di Bohemia is ready, you just have to serve it.
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