I am not a morning person. And I mean it in such a way that I can get out of bed at 10 or 11 a.m. and still be grumpy. But when the occasion calls for an early morning— occasions such as class or, let’s say, the beginning of tech week for the Champaign-Urbana Theatre Company production of Jesus Christ Superstar, running April 3-6 at the Historic Virginia Theatre in downtown Champaign—an early morning calls for a special morning pick-me-up (and, apparently, a shameless plug).

Tonight, in an act of irony, my sister and I stayed up past midnight preparing for an early morning of moving set pieces and props into the Virginia. Preparing that rise-and-shine miracle of a tasty treat—Preparing donuts.

(Note: My sister found the most amazing recipe for Krispy Kreme copycat donuts. With some practice and some discretion as far as over-kneading the dough, these donuts are as light and airy and sweet as the originals. Look for the highest-rated recipe on Recipezaar, my favorite recipe website.)

Step back, put aside your preconceptions about donuts and think a while. Who would have guessed that such a sugary delight would be considered a breakfast food? According to MrBreakfast.com, in the 1920s, donuts were more popular as a snack in theatres.

It wasn’t until the 1940s and 50s, when coffee became more of a staple in bakeries, that donuts began to find their place alongside children’s sugary breakfast cereals and chocolate milk. Because who doesn’t like a nice sugar high on the way out the door in the morning? Pair that with your big cuppa’ joe, and you’re ready to drive to school Fred Flintsone style, kickin’ up dirt with your bare feet.

Or why not skip the coffee? I’ve caught wind of an idea to combine donuts with caffeine. Culinary efficiency at its finest. The idea is to bake caffeine powder in the dough in such a way that the bitter taste of the caffeine is indiscernible, thanks to a vegetable oil-based coating that only dissolves once it reaches the digestive tract.

Personally, though, the coffee is part of the delight of a classic donut pairing. Give me a good-quality coffee (with cream, not too much sugar) and a classic glazed donut, and I’m as happy as a connoisseur with a fine wine and a particularly pungent cheese. Yes, sir. To me, food is still more about enjoying and less about efficiency.

But I can enjoy my donut and my coffee content in the knowledge that the delicious pairing will give me the kick in the pants I need to get my ass to class on time every morning.