First it was the cronut, then it was the townie, and now it’s a gold encrusted doughnut that has piqued the interest of sweet-tooths in New York.
At the Manila Social Club in Brooklyn, a doughnut with Cristal champagne icing, champagne jelly, and 24-karat gold flakes. The Filipino restaurant opened in April and has been popular among New Yorkers mainly for its purple doughnuts made from a yam grown in the Philippines known as ube. The bright shade of purple has made the Ube Bae doughnuts a hit, with stars such as Broad City’s IIana Glazer posting them to her Instagram account, and the restaurant frequently selling out and having to take orders for the following week.
But the doughnuts come with a hefty price tage, and the Ube Bae staple ones cost US$40. But if you think that’s too much for a doughnut then you won’t know what to make of the ‘Golden Cristal Ube Doughnut’ that sells for US$100 a pop, and are the Ube Bae doughnut but with extra latherings of champagne and edible 24 karat gold flakes.
Chef Bjorn DelaCruz told food blog FirstWeFeast that the idea came to him after baking a doughnut infused with beer and sprinkled with edible gold. “The reason that gold leaf and Cristal were added was because I love all different champagnes,” he said. “I wanted to add something [to the menu] for the new year to celebrate how long we have been going.”