Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
Divide the risen dough into four equal balls. One at a time, roll out each ball on a well-floured surface into a 10-inch circle about 1/8th to 1/4th inch thick. Take a 9-inch cake round or pie pan and press into the circle, leaving an indentation behind. This will mark the edge of your finished dough circle. Repeat with each ball of dough.
On your first layer, gently spread softened butter over the circle, ending before the 9-inch indentation. Follow with half of the apricot jam. Place the next layer on top, lining up the circular demarcations. Sprinkle this layer evenly with the sausage and the shredded cheese, making sure none of the sausage pieces are too big or bulky. Place the third layer of dough on top of this one again in the same way, and gently spread on the remaining butter and apricot jam.
Drape the final layer of rolled bread dough over the other three, again making sure that the circular indentations are aligned. Take the same 9-inch cake tin and press down over all the layers, confirming the outermost edges of your stuffed bread. Cut through all four layers of dough along this indentation with a sharp knife, removing any excess dough.
Using a 2 ½ inch cookie cutter or lid, make a circular indentation in the center of the layered dough. Starting at that line and working out to the edge, slice through all of the layers with a paring knife, dividing the dough into 16 segments joined together by the demarcated center circle.
Working in pairs, twist two segments away from each other twice, pinching the center seams to seal the dough. Repeat until the 16 segments are twisted into 8 pairs.