There is a soft place in most hearts reserved for doughnuts: the pillowy texture, the crisp jacket of glazing, the sweetness so sweet it almost could put you off doughnuts, but never does, or at least not for long. In bakeries the warm yellow glow of tray upon tray of doughnuts has greeted many a morning customer and lightened many a load. I remember fondly the maple-frosting-capped pastries that graced the shop in my hometown
