In fact, in my five years (from 1979 to 1984) of living in The Netherlands I never saw an American style glazed donut.
Then, just six months before leaving the country glazed donuts appeared in our local Ahold grocery store. They were called Atomic Donuts, and of course I bought a boxed dozen. Unfortunately, they were stale, and nearly uneatable.
Determined to share my understanding of what makes a good donut, I went to the bakery where they were made (which wasn't easy to find), and explained the importance of freshness with respect to glazed donuts to the bakery’s owner. Although, he politely listened, he just never got it. He did, however, give me several dozen donuts from a stack of just filled boxes in the bakery. Fresh, his donuts were not bad.
The Round Rock bakery's website is: http://www.roundrockdonuts.com.
By the way, pasta is also made from hard wheat, and Barrilla of Parma, Italy imports much of the durum wheat they use in their pasta from Arizona?