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With its barely crunchy skin, cakelike inside redolent of fruit, and a cinnamon halo, an apple cider donut should be eaten outdoors, preferably in the fall when cider is fresh-pressed. If the donut is still warm from the kettle with little bits of apple threaded throughout and the accompanying cider is cold and unfiltered, it’s a timeless taste of autumn. Many donut shops carry cider donuts, but the most fun is to find a cider mill that serves them. Walk into the room where apples are pressed and inhale: the fruit aroma is delirious. Then find the ovens where apple pies are baking and the kettles where donuts are frying. With a destination like this, a road trip is olfactory rapture.