This decadent $100 donut is made out of 24-carat gold leaf, purple yams imported from the Philippines and jelly comprised of Cristal champagne. It was available in Chicago on Sunday for one day for Kultura, a Filipino American food and arts festival in Logan Square.
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"For each donut, it takes a fourth of a cup of 2007 Cristal champagne, it takes 8-10 sheets of pure 24 carat gold leaf," said golden donut creator Chef Bjorn DelaCruz.
Delacruz developed the fantasy treat as a thank you for his cooks and waitstaff at his Brooklyn-based restaurant, the Manila Social Club.
"It was a celebratory dessert. I made it for New Years for the staff. I didn't think it would catch fire like this," DelaCruz said.
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People took pictures of the decadent dessert.
Those who could afford the splurge said it was worth the hefty price tag.
"It was amazing. The jelly inside has a delicate sweetness, the dough is light and fluffy. And I can't believe I'm eating this right now," said Sarahlynn Pablo.