If there’s one thing that’s stood by my side all these years, been there for me when I’m down and when I’m down to celebrate, it’s donuts. Sweet and comforting, these soft little pillows of deep fried goodness can make any day better. Once the pastry of the people, these days they’ve been elevated to high-falutin’ foodie status. Locally crafted, artisanally made donuts are the new must-have accessory and nowhere else is that more obvious than New York, where fried dough—with a golden touch!—can now run you over $1,000 a dozen.
Thoughtfully created by chef Björn DelaCruz for his Filipino restaurant Manila Social Club in Brooklyn, his Golden Cristal Ube Donut is made of ube, a purple yam popular in the Philippines. It adds great texture, flavor and color to traditional Filipino desserts and now provides the base for this extravagant confection. These aren’t the stale pastries you find relegated to the waiting room of a car dealership: no, these donuts are handmade, drizzled with icing made of Cristal champagne, filled with ube mousse and champagne jelly, then sprinkled with edible 24k gold flakes.
All of this golden donut action will run you $100 each.
The Cristal isn’t for just for show, though, as DelaCruz states, “…Cristal has really great honey notes which goes great with ube (purple yam)…There was a time when I was eating this doughnut while drinking Cristal, and I was like, ‘Oh, this is a great combo!'”
Golden or not, I’m a huge fan of ube desserts so the $3 gold-less Ube Bae Donut would suit me and my budget just fine.