It's not easy to make an apple fritter or cinnamon-sugar donut. Just ask Lisa Clark, founder of Mojo Monkey Donuts. She and her team have to start working at 7 p.m. to make the shop's 6 a.m. opening the following morning. In those overnight hours, they bake dozens of donut varieties, including a core menu with the likes of powdered sugar cake donuts, raised donuts with flavored glazes, donut holes, beingets, fritters, and filled creations. The menu is a tantalizing read from top to bottom, with offerings like the Double Chocolate with Organic Coconut, the PB&J bismarck, and the drool-worthy Maple Bar topped with thick-cut bacon. To wash down the decadence, Mojo Monkey's team pours fresh coffee for just a buck a cup.