I can see the mathematics of it – a donut with a mass distribution that cancels its own gravity could, in theory, hover, but the heat dynamics of baking would be insane. In microgravity, the dough would never fall, but the lack of convection would leave the heat trapped, producing a frozen, dry shell while the interior stays doughy. A zero‑gravity donut would be more a scientific curiosity than a new flavor, though the idea does tickle the imagination.