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Watch and Learn How a Williamsburg Chef Created the $100 Gold Doughnut

This is about as high-end as doughnuts get.

You either love it or hate it. The $100 gilded doughnut with Cristal icing is a tasty icon of the luxe lifestyle — or it's a colossal waste of money. Either way, it's getting a ton of buzz. But how did it come to be? In this video from Forbes, chef Bjorn Delacruz of Manila Social Club in Williamsburg, Brooklyn, explains the creative process.

Apparently Delacruz, who makes a standard ube (purple yam) doughnut at his restaurant weekly, was eating one of his confectionaries with a glass of champagne and discovered it was a fine pairing. A previous, less fancy version of the gold doughnut had proven to be popular on social media, so Delacruz decided to swing for the fences.

"I know that a lot of people think, 'Oh it's gimmicky, it's just meant to be expensive,'" Delacruz explains. "But really it's — what we do here at the restaurant, it's more than glitz and glamour. It's really about the food and the people. I think we've achieved it with that."

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