Eat apple cider donuts

This is the quickest idea on the list. It takes about ten minutes, costs well under $20, and the only requirement is a farm stand or orchard that sells them. Go for the first one, eat it standing there, and decide afterwards whether you want a second.

What they are

An apple cider donut is a cake donut, which means it is made from a batter, not a yeast dough. Apple cider goes into the mix, and the donut is usually fried, then rolled in cinnamon sugar. The texture is denser and more crumbly than a glazed ring from a shop, and the outside has a light crust that crunches a little.

Some bakers boil the cider down into a syrupy concentrate first, which gives a stronger apple flavour. Others use it as it comes. Both are normal.

Where to find them

Most people think of orchards and farm stands, and that is where they are at their best. Many orchards fry them to order, or in small batches through the day, and sell them by the single donut, the half-dozen or the dozen. Some farmers’ markets and bakeries sell them in autumn too, and you can sometimes buy them frozen or packaged.

If you also want to pick fruit, combine it with apple picking. Most farms that do one sell the other.

How to tell a good one

You do not need much skill. Look for:

• Warmth. A donut still warm from the fryer is the best you will have all year.
• A line. A line of people usually means they are made often, and so fresh.
• A sugar coating that clings. It should be thick and slightly gritty, not slipping off.
• A crisp outside and a soft inside. If it is greasy or heavy, it is probably old.

If you can see them being made, even better.

What to drink

Most people have one with hot or cold apple cider. Coffee and tea also work, since the donut is sweet. If you want a recipe, hot cider at home is easy, and a few cinnamon sticks do most of the work.

What to bring beyond the list

You have napkins and an orchard nearby. Also helpful:

• A paper bag or box, if you want to take some home.
• Cash, since small stands may not take cards.
• A dark top, if you are worried about sugar.
• A friend, to share a dozen with.

If you have a food allergy, ask what is in them. Donuts typically contain wheat, eggs and dairy, and they may be fried in oil shared with other foods.

Keeping and reheating

Apple cider donuts are at their best on the day they are made. If you have leftovers:

• Keep them in an airtight container at room temperature for a day or two.
• Freeze them, wrapped well, for longer. Thaw at room temperature.
• Bring one back to life with 10 seconds in the microwave or a few minutes in a low oven.

The cinnamon sugar may soften overnight. A fresh sprinkle fixes it.

Make them at home

If you want to try, you can make a version at home. The batter is like any simple cake mixture, with apple cider replacing some of the liquid, and you can bake it in a donut pan if you would rather not fry. Roll them in cinnamon sugar while they are still warm so it sticks.

Frying at home needs care. Hot oil can burn badly, so keep children away, never leave it unattended, and never put water into it.

What goes wrong

• They are cold and stale. Next time go earlier, or ask when the next batch comes out.
• Sugar everywhere. Eat it over a napkin, or over the bag.
• You ate three. Common. Share the next dozen.

Make it a fall evening

Pick an afternoon or late afternoon, walk through the stand, and get the donut and the cider. Sit on a bale or on the car boot if there is no bench. If you have time, finish with a stroll through the pumpkin patch.