The Secret Ingredient Behind Vermont’s Most Magical Fall Treat
When autumn arrives in Vermont, something extraordinary happens at roadside farm stands.
The air fills with the warm smell of cinnamon and fried dough, drawing travelers off country roads like a magnet.
At the heart of this seasonal magic lies a simple treat that’s become a beloved tradition: the cider doughnut, crafted with care, patience, and one very special ingredient that makes all the difference.
1. The Aroma That Stops Traffic in Swanton
Before most people finish their first cup of coffee, Hudak Farm is already alive with activity. The scent of cinnamon and hot cider drifts across the parking lot, stopping cars mid-turn.
Inside a cramped back room, oil sizzles and pops in an ancient fryer. This is where Vermont’s autumn magic begins, not in some fancy bakery, but in a space barely bigger than a closet.
Locals plan their weekends around this smell. They know that once it fades, winter isn’t far behind. For them, it’s not just breakfast, it’s the official start of fall.
2. Meet the Man Behind the Magic
Everyone calls him Moretti. With flour dusting his beard and a smile that never quits, he’s become a local legend without even trying.
His partner in this sweet operation is Sarah Coon, a doughnut maker who knows the recipe by heart. Together, they work side by side each weekend, turning simple ingredients into something people drive hours to taste. Their fryer is older than most of their customers.
What makes them special isn’t just skill, it’s devotion. They refuse to cut corners, even when lines stretch out the door and patience runs thin.
3. The Recipe That Refuses to Be Rushed
Most orchards take shortcuts. They buy pre-mixed batters and add water. Not Hudak Farm.
Here, every batch starts from scratch. King Arthur flour gets measured carefully, followed by sugar, spices, and farm-fresh eggs. Butter and buttermilk join the mix, creating a dough that feels alive in your hands.
Then comes the star, boiled cider, reduced until it’s thick as syrup and dark as molasses. This concentrated apple essence transforms ordinary doughnuts into something unforgettable. It’s the secret weapon, the ingredient that makes people come back year after year, craving that perfect balance of sweet and spice.
4. A Vintage Fryer With Attitude
Their fryer looks like it escaped from a diner time capsule. Built in the 1960s, it whirs and clanks like a mechanical grandfather.
Some mornings, it heats perfectly. Other days, it sulks and refuses to cooperate. Moretti has learned its moods the way you’d learn a stubborn pet’s personality, with patience and a little bit of prayer.
Replacing it would be easier, but something would be lost. This machine has fried thousands of doughnuts, each one carrying a bit of its quirky history. At Hudak Farm, even the equipment has character worth preserving.
5. The Science of the Perfect Bite
Creating the perfect cider doughnut is part cooking, part chemistry, part luck. Temperature matters: too cold, and the dough gets greasy; too hot, and it burns before cooking through.
Humidity plays tricks too. On damp mornings, the batter needs adjusting. Even the lard’s freshness affects texture and taste.
When everything aligns just right, magic happens. The exterior crisps to golden perfection while the inside stays impossibly tender. It’s rich without feeling heavy, sweet without being cloying. Achieving this balance requires years of experience and instincts that no recipe can fully capture.
6. More Than a Treat—It’s a Tradition
Nobody rushes at Hudak Farm. Visitors arrive knowing they’ll wait, and they don’t mind one bit.
The first batch emerges around 10 a.m., still steaming. People watch through the window as doughnuts bob in hot oil, flipping automatically before landing on cooling racks. It’s theater, ritual, and breakfast all rolled into one.
Families make this pilgrimage every autumn, introducing their kids to the same tradition they grew up with. The doughnuts taste like nostalgia, like crisp air and falling leaves, like everything good about Vermont compressed into one perfect bite.
7. Sweet Rewards Worth the Wait
At just over a dollar each, these doughnuts disappear faster than the apples stacked beside them. By noon, the racks are often empty.
Day-old doughnuts remain surprisingly good, thanks to the clean fry that lard provides. Unlike oil-fried versions that turn soggy overnight, these keep their texture and flavor. Smart locals buy extras for Sunday morning.
The price hasn’t changed much over the years, even as everything else got more expensive. It’s Hudak’s way of keeping the tradition accessible, ensuring that everyone can taste a piece of Vermont’s autumn soul.
8. A Love Letter Written in Lard
Some people write poetry. Others paint. At Hudak Farm, love gets expressed through lard, cider, and cinnamon.
Each doughnut carries the weight of tradition, the patience of craftspeople who refuse to modernize just for efficiency’s sake. They’re edible proof that some things shouldn’t change, that slow and careful still beats fast and convenient.
Biting into one feels like coming home, even if you’ve never been to Vermont before. It tastes like autumn should taste: warm, comforting, and absolutely worth the wait. That’s the real secret ingredient: genuine care.
