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Special equipment: 1-inch and 2-inch round cutters
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For the Mexican chocolate glaze: Combine the cream, chile de arbol, cinnamon sticks and star anise in a medium saucepan and bring to a simmer over low heat.
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Set aside and let infuse for 30 minutes.
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Remove the spices, return to low heat and bring to a simmer.
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Put the chocolate in a medium bowl, pour the warm cream over and let sit for 30 seconds.
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Add the corn syrup and vanilla and whisk until smooth.
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Let cool at room temperature until thick enough to dip.
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For the red chile peanuts: Combine the peanuts, ancho chile, chile de arbol and cinnamon on a cutting board and chop finely to incorporate.
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Toss in the brown sugar and spread the mixture in a shallow bowl.
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Dip the tops of the plain doughnuts into the chocolate glaze and sprinkle with the chile peanuts.
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Dust with confectioners' sugar for additional garnish.
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Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt.
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Pour into a large bowl and let cool slightly.
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While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring.
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Let stand for 5 minutes.
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Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs.
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Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough.
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Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula.
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Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky.
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Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour.
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Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
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Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick.
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Cut out rounds with a 2-inch cutter.
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To make ring shapes, cut out doughnut holes with a 1-inch cutter.
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Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
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While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer.
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Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch.
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Transfer to paper towels to drain.
