Brioche over time
172 of the 217 recipes carry a publication date, from 2002 to 2026. Below: how many pages each year, whether the typical loaf changed between the oldest and newest, and the oldest and newest pages themselves.
A date here is the one the page gives for itself: when it was published, or last updated. Sites often refresh an old recipe and its date together, so read these as when the pages went up, not when the recipes were created.
Recipes per year
Dated pages by the year they give. The first bar gathers the 3 pages from before 2007. Shading marks the periods compared below.
How the typical loaf changed
Between brioche pages dated before 2020 and those dated 2020 or later, the median milk or water rose from 22% to 30% of the flour weight. Butter, egg, sugar, salt and yeast show no clear change.
| Per 100 g flour | Before 202086 recipes | 2020 and later86 recipes |
|---|---|---|
| ButterNo clear change | 35% | 37% |
| EggNo clear change | 43% | 41% |
| SugarNo clear change | 15% | 14% |
| Milk or waterHigher | 22% | 30% |
| SaltNo clear change | 1.5% | 1.6% |
| YeastNo clear change | 1.4% | 1.3% |
Each cell is the median baker's percentage in that period: grams of the ingredient per 100 g of flour. Higher and lower compare the newest period with the oldest, only where the change is clear (see how below). Periods are cut at year boundaries so each holds about the same number of recipes.
Ingredients that gained or lost ground
Share of each period's recipes that list the ingredient. Only changes between the oldest and newest periods too large to be likely chance are listed.
| Recipes using | Before 2020 | 2020 and later |
|---|---|---|
| Whole lemon or orangeLess common | 18% | 3% |
| Granulated sugarMore common | 89% | 100% |
Oldest and newest pages
Oldest dates
May 4, 2002
Brioche maison facile : la meilleure recette · marmiton.orgMar 15, 2003
Brioche · bettybossi.chSep 12, 2003
Brioche maison : la meilleure recette · marmiton.orgJan 11, 2008
Brioche cocotte · ptitchef.comMar 15, 2008
Tsourekia - Brioche grecque · bettybossi.ch
Newest dates
Sep 20, 2026
Brioche Nanterre · baketotheroots.deSep 5, 2026
Brioche · leukerecepten.nlSep 4, 2026
Brioche tressée maison · mapatisserie.frAug 23, 2026
Brioche moelleuse et filante · hervecuisine.comAug 17, 2026
Brioche mousseline · mapatisserie.fr
How the dates are read
Each date is the publication date in the recipe page's own structured data. 36 of the 217 recipes have none, or one without a year (such as “December 3”), and are left out.
9 more carry a date their site gave to many pages at once, which marks a site move or redesign rather than a publication: 2006-10-23 on marmiton.org (74 pages across Recipe Lab, 2 of them here), 2007-08-28 on cuisineaz.com (6 pages across Recipe Lab, 1 of them here) and 2018-01-01 on tasteofhome.com (222 pages across Recipe Lab, 1 of them here), and 5 more like it. They are left out too.
A change counts as clear when the newest period's median differs from the oldest period's by at least a tenth and a rank test puts the gap at 2.5 standard errors or more. For the share of recipes using an ingredient, the bar is 3 standard errors and 8 percentage points. Every ingredient is tested, so a lower bar would flag chance differences on most pages.
2026 is still in progress, so its bar is short for a reason that has nothing to do with baking.