Moretti making cider doughnuts Credit: CourtesyThe magical powers of the Tooth Fairy and the Easter Bunny are widely recognized, but far fewer people know of the peculiar Vermont icon who exercises his talents seasonally at Hudak Farm in Swanton. All name jokes aside, Moretti and the farm’s full-time doughnut maker, Sarah Coon, do need special powers to reliably produce the cider doughnuts that may be the best I’ve ever tasted. Many cider doughnuts produced seasonally around Vermont are fried fresh but start with a prepackaged dry mix. I know this because my husband, who loves cider doughnuts, has a soy allergy, and the commercial mix used by many orchards and bakeries contains soy flour, not a standard from-scratch doughnut ingredient. How can you beat fresh, homemade cider doughnuts?”Hudak Farm, 599 St. Albans Rd., Swanton, 527-1147The original print version of this article was headlined “The Hole Truth | In Swanton, Hudak Farm makes exceptional fresh, from-scratch cider doughnuts every fall”