By John Balson @JJBalson

THEY are a staple for police officers across America - but this ultra-luxury GOLD donut would be more suited to royalty

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Videographer / Director: Ruaridh Connellan
Producer: John Balson, Nick Johnson
Editor: Kyle Waters

Midas touch: The Golden Cristal Ube Donut is coated in 24-carat gold leaf and dust

Made with Cristal Champagne and 24-carat gold leaf and gold dust, a dozen costs a staggering $1000 (£700).

The glitzy dish is proving so popular that two businessmen are reportedly flying in from London for the day just to try it.

Gold-plated: Executive-chef Björn De La Cruz shows off the impressive $100 donut

The base of the Golden Cristal Ube Donut is made of ube jam - a mash made from purple yams, which are popular in Filipino deserts.

The icing is made with Cristal Champagne and the filling is ube mousse and champagne jelly. It is then painstakingly covered in 24-carat gold leaf and dust.

French Fancy: The glitzy pastry is made using pricy Cristal Champagne

It is the brainchild of Björn De La Cruz, executive-chef and co-owner at the Manila Social Club in New York.

Björn said: “The concept for the golden donut was a pastry to celebrate the New Year. I made it originally for my staff, the family and all our close fans.

Lord of the rings: The Manila Social Club, in New York, is serving up to two dozen donuts a week

“I was drinking some champagne and eating one of our regular ube donuts and I thought they went very well together.

“The ube is not expensive; it is a root crop - and this is why it is great with this dessert because you are mixing high and low value ingredients.

“For me it is a work of art.”

The donuts take 90 minutes to make and Björn makes them in batches of eight or nine.

Going for gold: The cooked donuts before they are given a golden sheen of icing

They are five to six inches in diameter and sell individually for $100 (£70).

And despite the hefty price tag the pastries are reportedly selling well.

They cannot ship them abroad at the moment but it hasn’t stopped people trying.

Yam-azing: Ube, a mash of purple yams, is used to make the base of the pastry

Björn, who runs the restaurant with his brother and sister, added: “We have had many requests from abroad. Everywhere from Singapore to Australia and France and the UK.

“We have some clients who are flying in from London for two donuts and then they are flying back the same day.

Taste sensation: Arsen Atbashian gave his thumbs up to the golden treat

"I’m very happy that they are being enjoyed by clients from all over the world.

“I think they are well worth the $100. I think they could be worth even more than the $100.

Final touches: The gold leaf must be paced in small pieces and evenly so that it glitters from all angles
Golden delicious: A finished Golden Cristal Ube Donut next to a bottle of Cristal Champage

“For me this dish is about celebration and sharing. Some people may say it is excessive but they probably are not the ones who are giving it to someone special.

"Last time I checked every order, every client is sharing it with someone. For me, that is a beautiful thing.”