Video by Tim Jagielo

The hint of fall is in the air, and it’s time to make donuts — lots of donuts. At Mueller’s Orchard, they can make 70 dozen per hour, per machine.

The process starts with the dough mixture. The dough is fed into the machine and stamped into the donut shape. Then it’s fried, it cools off on the conveyor belt, and a worker coats them with sugar.

Owner Charles Mueller said they can sell 100 dozen donuts on a week day, and up to 400 on a busy weekend.

Usually a half gallon of cider is sold for every dozen donuts.

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