I've been looking for a rugelach recipe that's more like the Israeli yeasted dough type than the american cream cheese version. Naturally, I started looking at Israeli/hebrew recipes. I've found a recipe by Miki Shemo that I've been able to translate into English. The one hiccup is that he calls for 25 grams (or half a bag) of "shimrit" brand yeast. Any idea how that might translate to American yeast brands/types?