From 3 a.m. to midnight, the pastrysmiths at Dizzy Dean’s Donuts bake a slew of donuts in a spectrum of flavors. Fresh batches rise in the oven twice daily, with the piping-hot finished products ready to catapult into coffee cups in a host of traditional flavors, such as chocolate, glazed, and cinnamon sugar, as well as fruit-filled concoctions, including mango and blueberry. Unique donut designs, such as bacon-maple bars and apple fritters, break the circular mold, and fresh-baked cream-cheese muffins throw their paper pastry cups into the breakfast-cake arena.