Mix the confectioners' sugar, cream cheese, butter, grapeseed oil and vanilla extract in a mixing bowl to a smooth slurry. Add the toasted doughnuts and mix until the wet ingredients are evenly distributed and well combined.
Lay out the doughnut mixture on a baking sheet lined with parchment paper, making sure the mixture is evenly spread. Place the baking sheet in the freezer until fully hardened, about 15 minutes.
While the doughnut mixture is freezing, melt the white chocolate in a double boiler until fully melted. (If a double boiler is not available, a metal mixing bowl set over a pot of hot water will do. While melting the white chocolate, ensure that the bowl does not touch the hot water, otherwise the chocolate will scorch.)
Break the hardened doughnut mixture with your hands into the desired piece size. Pour the doughnut pieces in the melted white chocolate and toss until thoroughly coated.
To toast the doughnuts, bake at 325 degrees F until nice and golden brown, about 10 minutes. Let cool.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ice and Vice, New York, NY