If you use a stand mixer, you can put all the ingredients, except the yeast and raspberries, in the bowl and start whipping with the whisk. Otherwise, you can do the same with an electric whisk and a large bowl.
When the mixture is well blended, add the yeast and continue to mix for a few minutes.
Wash and pat dry the raspberries. Flour about 200 g and sift them to remove the excess flour. Gently fold them into the mixture with a spatula. Pour the mixture into the greased and floured donut mold. Add the remaining raspberries on top.
Bake at 180°, preheated oven, for about 40 minutes (do the toothpick test).
